Thursday, January 14, 2010
Wish I was some kind of Big Cheese!
I wish ...I wish...LQTM...and I do believe in the proverbial saying that Morning dreams come true...[fingers crossed]
**I have here in front of me some boxes of different cheeses [courtesy of Aya] which are all Greek to me. I put them here last night to remind me of the brand names for blogging purposes.**
Legend has it that an inhabitant of Camembert, one Marie Harel, invented the cheese which bears the village's name. She was reportedly given the "secret" of its manufacture by a priest. During the French Revolution (beginning in 1789), all Roman Catholic priests in France were required to swear allegiance to the newborn republic. Those prelates who refused were executed or forced into exile. Some chose to hide in the countryside while waiting for better days. In 1790, during the month of October, the Abbé Charles-Jean Bonvoust supposedly sought refuge with Marie at her farm, Beaumoncel. He came from the Brie, a region near Paris famous for its cheeses. In return for the shelter she offered him, he gave to Marie the "secret" of making Camembert cheese.
**Ay bakit kaya ganun, medyo tila nawala sa eksena yung nagturo mismo sa kanya ng paggawa ng isa sa itinuturing na pinakamahal at isa sa pinaka-masarap na cheese? Yung priest from Brie.
The cheese is made by inoculating warmed milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to Camembert moulds. The moulds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mold contains a flat, cylindrical, solid cheese mass weighing approximately 350 grams (about 12 oz). At this point the fresh cheese is hard, crumbly, and bland.
**I went downstairs to get pieces of bread and made a mug of steaming coffee...and so now I am eating for the first time the well known Camembert cheese, and I go hmmm, real yummy pala ito but minus the salty taste of the common cheese we have in the market...someone so very very dearie in my heart gave me some boxes for Christmas 2009 [previously] as presents. And I love it...**
The surface of each cheese is then sprayed with an aqueous solution of the moulds Penicillium candidum and Penicillium camemberti and the cheeses are left to ripen for at least three weeks. The ripening process produces the distinctive rind and creamy interior texture characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and may be placed in wooden boxes for transport.
Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, as the subtle flavour and texture does not survive heating. It is usually served at room temperature.
** Next here is Meiji brand from Japan...na medyo a bit pungent and tangy unlike that of Camembert ...na very subtle ang dating. **
**Got here now also is Kiri Frais & Cremeux...[opening one to taste]...para lahat matikman ko and know the difference. Wait...hmmm...kakaiba rin ito ha...mas masarap kaysa...ssshhhh...Meiji...basta, di ko ma-explain ang lasa pero masarap siya talaga at lahat sila have one thing in common...very spreadable silang lahat!**