Camembert, the Glossary

Table of Contents

1. 42 relations: Alençon, Appellation d'origine contrôlée, Bloomy rind, Brie, Brie (region), Butterfat, Butyric acid, Camembert, Orne, Cattle, Cheese, Cheese ripening, Diacetyl, Fonterra, France, Fungus, Hermelín, Isovaleraldehyde, List of cheeses, Marie Harel, Mesophile, Methional, Methionine, Milk, Mold, Napoleon III, New Zealand, Normande, Normandy, Oct-1-en-3-one, Pays d'Auge, Penicillium camemberti, Phenethyl acetate, Populus, Protected designation of origin, Raw milk, Rennet, S-Methyl thioacetate, Whey, World War I, 1-Octen-3-ol, 2-Undecanone, 3-Methylbutanoic acid.

2. French products with protected designation of origin
3. Norman cuisine
4. Surface-ripened cheeses

Alençon

Alençon (Alençoun) is a commune in Normandy, France, and the capital of the Orne department.

See Camembert and Alençon

Appellation d'origine contrôlée

In France, the appellation d'origine contrôlée (AOC) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the terroir – and using recognized and traditional know-how.

See Camembert and Appellation d'origine contrôlée

Bloomy rind

A bloomy rind is a cheese rind that is soft and fluffy and white in color.

See Camembert and Bloomy rind

Brie

Brie is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")), the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). Camembert and brie are cow's-milk cheeses, French cheeses, French products with protected designation of origin and Surface-ripened cheeses.

See Camembert and Brie

Brie (region)

Brie is a historic region of northern France notable in modern times for Brie cheese.

See Camembert and Brie (region)

Butterfat

Butterfat or milkfat is the fatty portion of milk.

See Camembert and Butterfat

Butyric acid

Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula.

See Camembert and Butyric acid

Camembert, Orne

Camembert is a commune in the Orne department in north-western France.

See Camembert and Camembert, Orne

Cattle

Cattle (Bos taurus) are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus Bos. Mature female cattle are called cows and mature male cattle are bulls. Young female cattle are called heifers, young male cattle are oxen or bullocks, and castrated male cattle are known as steers.

See Camembert and Cattle

Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

See Camembert and Cheese

Cheese ripening

Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.

See Camembert and Cheese ripening

Diacetyl

Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2.

See Camembert and Diacetyl

Fonterra

Fonterra Co-operative Group Limited is a New Zealand multinational publicly traded dairy co-operative owned by New Zealand farmers.

See Camembert and Fonterra

France

France, officially the French Republic, is a country located primarily in Western Europe.

See Camembert and France

Fungus

A fungus (fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.

See Camembert and Fungus

Hermelín

Hermelín (from Czech for ermine, due to its white color) is a type of Czech cheese that imitates camembert, with a coating of white mold. Camembert and Hermelín are cow's-milk cheeses.

See Camembert and Hermelín

Isovaleraldehyde

Isovaleraldehyde organic compound, also known as 3-methylbutanal, with the formula (CH3)2CHCH2CHO.

See Camembert and Isovaleraldehyde

List of cheeses

This is a list of cheeses by place of origin.

See Camembert and List of cheeses

Marie Harel

Marie Harel (born Marie Catherine Fontaine; April 28, 1761 – November 9, 1844) was a French cheesemaker, who, along with Abbot, invented Camembert cheese, according to local legend. Camembert and Marie Harel are cow's-milk cheeses and French cheeses.

See Camembert and Marie Harel

Mesophile

A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from.

See Camembert and Mesophile

Methional

Methional is an organic compound with the formula CH3SCH2CH2CHO.

See Camembert and Methional

Methionine

Methionine (symbol Met or M) is an essential amino acid in humans.

See Camembert and Methionine

Milk

Milk is a white liquid food produced by the mammary glands of mammals.

See Camembert and Milk

Mold

A mold or mould is one of the structures that certain fungi can form.

See Camembert and Mold

Napoleon III

Napoleon III (Charles-Louis Napoléon Bonaparte; 20 April 18089 January 1873) was the first president of France from 1848 to 1852, and the last monarch of France as the second Emperor of the French from 1852 until he was deposed on 4 September 1870.

See Camembert and Napoleon III

New Zealand

New Zealand (Aotearoa) is an island country in the southwestern Pacific Ocean.

See Camembert and New Zealand

Normande

The Normande is a breed of dairy cattle from the Normandy region of north-west France.

See Camembert and Normande

Normandy

Normandy (Normandie; Normaundie, Nouormandie; from Old French Normanz, plural of Normant, originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in northwestern Europe, roughly coextensive with the historical Duchy of Normandy.

See Camembert and Normandy

Oct-1-en-3-one

Oct-1-en-3-one (CH2.

See Camembert and Oct-1-en-3-one

Pays d'Auge

The Pays d'Auge (literally Land of Auge) is an area in Normandy, straddling the départements of Calvados and Orne (plus a small part of the territory of Eure).

See Camembert and Pays d'Auge

Penicillium camemberti

Penicillium camemberti is a species of fungus in the genus Penicillium.

See Camembert and Penicillium camemberti

Phenethyl acetate

Phenethyl acetate is the ester resulting from the condensation of acetic acid and phenethyl alcohol.

See Camembert and Phenethyl acetate

Populus

Populus is a genus of 25–30 species of deciduous flowering plants in the family Salicaceae, native to most of the Northern Hemisphere.

See Camembert and Populus

Protected designation of origin

The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products.

See Camembert and Protected designation of origin

Raw milk

Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

See Camembert and Raw milk

Rennet

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.

See Camembert and Rennet

S-Methyl thioacetate

S-Methyl thioacetate is a natural product found in many plant species.

See Camembert and S-Methyl thioacetate

Whey

Whey is the liquid remaining after milk has been curdled and strained.

See Camembert and Whey

World War I

World War I (alternatively the First World War or the Great War) (28 July 1914 – 11 November 1918) was a global conflict between two coalitions: the Allies (or Entente) and the Central Powers.

See Camembert and World War I

1-Octen-3-ol

1-Octen-3-ol, octenol for short and also known as mushroom alcohol, is a chemical that attracts biting insects such as mosquitoes.

See Camembert and 1-Octen-3-ol

2-Undecanone

2-Undecanone, also known as methyl nonyl ketone and IBI-246, is the organic compound with the formula CH3C(O)C9H19.

See Camembert and 2-Undecanone

3-Methylbutanoic acid

3-Methylbutanoic acid, also known as β-methylbutyric acid or more commonly isovaleric acid, is a branched-chain alkyl carboxylic acid with the chemical formula (CH3)2CHCH2CO2H.

See Camembert and 3-Methylbutanoic acid

See also

French products with protected designation of origin

• Époisses
• Abondance cheese
• Bayonne ham
• Beaufort cheese
• Beurre d'Isigny
• Bleu d'Auvergne
• Bresse chicken
• Brie
• Brie de Meaux
• Brocciu
• Camembert
• Cantal cheese
• Chabichou
• Champagne
• Chaource cheese
• Chevrotin
• Comté cheese
• Crottin de Chavignol
• Espelette pepper
• Fourme de Montbrison
• Laguiole cheese
• Langres cheese
• Lautrec Pink Garlic
• Le Puy green lentil
• Livarot cheese
• Maroilles cheese
• Miel d'Alsace
• Morbier cheese
• Morteau sausage
• Munster cheese
• Neufchâtel cheese
• Olive de Nice
• Ossau-Iraty
• Pélardon
• Picodon
• Pont-l'Évêque cheese
• Pouligny-Saint-Pierre cheese
• Reblochon
• Rocamadour cheese
• Roquefort
• Saint-Nectaire
• Selles-sur-Cher cheese
• Valençay cheese

Norman cuisine

• Bénédictine
• Boursin cheese
• Brillat-Savarin cheese
• Brioche
• Calvados
• Calvados Roger Groult
• Camembert
• Coutances cheese
• Guernsey bean jar
• La Mère Poulard
• Livarot cheese
• Neufchâtel cheese
• Norman tart
• Omelette de la mère Poulard
• Paupiette
• Petit suisse
• Pont-l'Évêque cheese
• Pressed duck
• Salade cauchoise
• Teurgoule
• Tripes à la mode de Caen

Surface-ripened cheeses

• Brie
• Camembert

References

[1] https://en.wikipedia.org/wiki/Camembert

Also known as Camamber, Camambert, Camember, Camembert (cheese), Camembert cheese, Camembert de Normandie, Cammembert.