You most likely know Camembert, but have you tried baked Camembert?
Throughout the centuries, Camembert has become the most renowned cheese when referring to French cheeses. From traditional Camembert made in Normandy, France to Camembert-style cheeses made around the world, its consumption highly varies. For example, baked camembert is highly popular in South America where it is commonly eaten with potatoes and bread.
While the consumption can vary from one country to another, cheesemakers tend to follow the same 3-step scheme to ensure a high-quality cheese: transformation of the milk into curd, preparation of the cheese surface for the development of the surface flora and creation of the rind and development of flavor. From lactic acid bacteria to yeast, micrococci, Leuconostoc or Penicillium candidum and Geotrichum candidum, every step of the process is determined by the microorganisms involved.
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