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Camembert cheese gets its characteristic odor from many compounds. These include diacetyl (buttery flavoring for popcorn), 3-methylbutanal , methional (degradation product of methionine ), 1-octen-3-ol and 1-octen-3-one (degradation products of fats), phenethyl acetate , 2-undecanone , δ-decalactone , butyric acid , and isovaleric acid , [ 7 ...
Once the rind is cut on Camembert, the cheese typically has a more pungent aroma than does brie. In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of Camembert is softer than that of brie, and if warmed, Camembert will become creamier, whereas brie warms without losing as much structure.
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [52] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
History At first glance, Brie and Camembert—two of France’s most famous and widely available cheeses—seem to have a lot in common. For starters.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Penicillium camemberti is a species of fungus in the genus Penicillium.It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of P. camemberti form a hard, white crust.
The bottom line: Read nutrition facts panels and ingredient statements when substituting nondairy for regular milk. They’ll tell you just about everything you need to know to make smart swaps.
The first camembert was made from raw milk, and the Appellation d'origine contrôlée (AOC) variety "Camembert de Normandie" (approximately 10% of all camembert production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for safety, compliance with regulations, or convenience.