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Tuesday, January 14, 2014

Camembert Cheese

I love cheese so during my recent trip to Australia, I brought home various kinds of cheese.   Maybe 4 kilos of different kinds of cheese. Haha...  I actually just bought about 3 kilos from the supermarket but when a cousin saw me packing the night before my departure and learned how my pamangkins and brothers love cheese, he gave me another kilo of cheese!  Yay!

Unfortunately, I had dry cough and sore throat when I got back so I haven't been able to binge as much as I wanted to.  Now that I am well, I finally get to enjoy whatever cheese is left. Haha...

One that I really like is Tasmanian Heritage's Camembert Cheese (pronounced as kah-mah-behr).  Ok, I am just noting down the correct pronunciation here but for sure I will forget it in the coming weeks.  Haha...
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The cheese was named after Camembert, Normandy in northern France where the cheese was first made in the late 19th century.

This is how it looks like when bare - for sure you've seen this on some cheese buffet spread.  It goes well with fruits and nuts and best served at room temperature (but of course, I eat it straight from the fridge. Haha...).  I also experimented toasting it on crackers. Yum.

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The outside is a soft white rind and the inside is creamy and yellowish.   In an article I read, it  mentions that the moldy rind is considered by bioengineers as one of nature's greatest living surfaces because it acts both as a shield and cleaner.   The rind allows the cheese flavour to mature and at the same time, it defends it against microorganisms that could cause spoilage.  The cheese repays the fungi on the rind by supplying it with nutrients.  So that is what the rind is for.  Honestly, I've never given any thought when I eat cheese.  This cheese is more than meets the eye.  Some scientific miracle is actually happening with the cheese inside my fridge as it develops into its full flavour while waiting to be devoured.  :)

And with all the cheese, I got to use this beautiful cheese knife set made from carabao horns I got as a gift for everyday eating. 


They don't just look nice but also slice nicely.  As a personal practice, I try not to keep things for aesthetic purposes but really use them functionally.  Everyday is a special day and we don't have to wait for a special occasion to use the beautiful things we own.  Here's the inspiring story which made realize that everyday is a special occasion.

1 comment:

Rachel said...

I agree, you must use these kind of beautiful stuff everyday. Don't let the spiders use them first as their house before you.. and if you've got that lots of cheese to cut, then these ware are perfect. By the way, I love cheese too! But I haven't tried this Camembert cheese, and if I do stumble upon this kind of cheese, I sure will remember this post. And I'll try to remember how it is pronounced. ;)