Summary

Camembert Cheese: A Traditional French Delicacy

Camembert is a soft, creamy cheese originating from Normandy, France, with a rich history dating back to the 12th century. To be considered authentic, Camembert must weigh at least 250 grams, have a diameter of 10 centimeters, and contain 22% fat content.

Production Process

2 liters of milk are required to make one wheel of Camembert
Milk is left to mature for a day to allow microorganisms to flourish and acidify the milk
The milk is then ladled by hand five times every hour
After ladling, the cheese is salted and left to dry for one day
Camembert ages for four to five weeks, allowing a fungus to grow and age the cheese

Traditional Packaging and Characteristics

Traditionally, Camembert is packaged in paraffin paper and placed in a wooden box. The cheese is known for its strong, stinky smell, which is due to the milk used. When tasted, Camembert has a gooey texture, a sour aftertaste, and a robust flavor profile.

Popularity and Cultural Significance

Camembert has become a symbol of French culture, with 360 million wheels produced in France each year. The cheese was used to feed French soldiers during World War I and has even given its name to the pie chart, known as “un diagramme en Camembert” in French.

Modern Production Methods

While many dairies have started to pasteurize their milk for health and safety reasons, a few farmers in France still produce Camembert using traditional methods with raw milk, which is permitted in Europe but forbidden in the US.

Key Vocabulary

Term	Definition	Example Usage
Camembert	A type of soft, creamy cheese originating from Normandy, France.	The Camembert cheese was served as an appetizer at the French restaurant.
Normandy	A region in northern France known for its dairy products and cheese production.	The family visited Normandy to learn about the traditional cheese-making process.
Pasteurization	The process of heating milk to kill bacteria and extend its shelf life.	The dairy farm decided to pasteurize their milk to ensure food safety.
Microorganisms	Tiny living organisms, such as bacteria or fungi, that play a role in cheese production.	The cheese maker allowed microorganisms to flourish in the milk to create a unique flavor.
Acidification	The process of adding acid to milk to lower its pH level and create an environment for cheese production.	The acidification process helped to create a tangy flavor in the cheese.
Raw Milk	Milk that has not been pasteurized or processed to kill bacteria.	Some farmers still produce cheese using raw milk to preserve the traditional flavor and texture.
Paraffin Paper	A type of wax-coated paper used to wrap and protect cheese during storage and transportation.	The Camembert cheese was wrapped in paraffin paper to preserve its flavor and aroma.
Fat Content	The percentage of fat present in a food product, such as cheese.	The Camembert cheese had a fat content of 22%, making it rich and creamy.
Aging Process	The process of allowing cheese to mature and develop its flavor and texture over time.	The Camembert cheese underwent a four-week aging process to develop its characteristic flavor and aroma.

Watch The Video

How Traditional French Camembert Is Made | Regional Eats

Vocabulary Quiz

1. Which word means ‘to make something stronger or more intense, often in a way that is considered unpleasant’?

A) Flourish
B) Acidify
C) Pasteurize
D) Robust

2. What does the term ‘acidify’ mean in the context of cheese production?

A) To add salt to the cheese
B) To allow microorganisms to make the milk more acidic
C) To dry the cheese for a day
D) To package the cheese in paraffin paper

3. What is the primary reason for Camembert’s strong, stinky smell?

A) The type of fungus used in the aging process
B) The wooden box used for packaging
C) The milk used in production
D) The paraffin paper wrapping

4. What is the term for the chart known as a ‘pie chart’ in English, named after the cheese?

A) Un diagramme en fromage
B) Un diagramme en Camembert
C) Un graphique en Normandie
D) Un tableau en France

5. Why is the use of raw milk in Camembert production ‘forbidden’ in a certain country?

A) Due to cultural reasons
B) For health and safety reasons
C) Because of the cost of raw milk
D) As a result of a trade agreement

Answer Key:

1. B
2. B
3. C
4. B
5. B

Grammar Focus

Grammar Focus: Passive Voice

The passive voice is a grammatical construction where the subject of a sentence receives the action described by the verb. It is often used to convey a sense of objectivity or to emphasize the action rather than the doer. In the context of the text, the passive voice is used in sentences such as “Camembert must weigh at least 250 grams” (although the subject is not explicitly mentioned, the focus is on the cheese), and “the cheese is salted and left to dry for one day”. The passive voice can be formed using the verb “to be” in combination with the past participle of the main verb, as in “is salted”, or “is left”. For example: “The milk is left to mature for a day” (here, the focus is on the milk, rather than on who leaves it to mature). The passive voice can also be used in more complex sentences, such as “Camembert has become a symbol of French culture” (here, the focus is on Camembert, rather than on who has made it a symbol).

Grammar Quiz:

1. The milk ____________________ to mature for a day to allow microorganisms to flourish and acidify it.

is left
leaves
has been left
leave

2. Camembert ____________________ in paraffin paper and placed in a wooden box traditionally.

is packaged
packages
has packaged
packaging

3. The cheese ____________________ by a fungus for four to five weeks.

is aged
ages
has been aged
age

4. 360 million wheels of Camembert ____________________ in France each year.

are produced
produce
has been produced
produces

5. The milk ____________________ for health and safety reasons by many dairies.

is pasteurized
pasteurize
has pasteurized
pasteurizing

Answer Key:

1. is left

2. is packaged

3. is aged

4. are produced

5. is pasteurized