“Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie.
However, the origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America where it became very popular. These boxes are still used today.
Before fungi were understood, the colour of Camembert rind was a matter of chance, most commonly blue-grey, with brown spots. From the early 20th century onwards, the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard.
The cheese was famously issued to French troops during World War I, becoming firmly fixed in French popular culture as a result. It has many other roles in French culture, literature and history. It is now internationally known, and many local varieties are made around the world.”
From experience, Camembert can be a tricky cheese to make if you haven’t done so before, so please watch the tutorial for the first part of the process (milk to culturing container). Over the coming weeks I will make another video updating the progress of this batch as the mould grows over the cheese.