{"id":87255,"date":"2014-11-07T17:16:53","date_gmt":"2014-11-07T07:16:53","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=87255"},"modified":"2014-11-07T17:18:23","modified_gmt":"2014-11-07T07:18:23","slug":"heavenly-camembert","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2014\/11\/07\/heavenly-camembert\/","title":{"rendered":"Heavenly Camembert"},"content":{"rendered":"

\"\"<\/a>November 7, 2014<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

There aren\u2019t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese … besides Brie, of course.<\/p>\n

People often can\u2019t tell the difference between Brie and Camembert.<\/p>\n

The irony is that there isn\u2019t actually much of a difference.<\/p>\n

They were both originally made by monks, just in different regions of France.<\/p>\n

Camembert is classified as a soft-rind cow\u2019s milk cheese.<\/p>\n

It has a velvety, white mould rind with a pale yellow interior.<\/p>\n

As the cheese ripens the creamy smooth p\u00e2t\u00e9 bulges.<\/p>\n

Camembert originates from France were it has been mass-produced for decades.<\/strong><\/p>\n

However in recent years many countries have developed a number of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.<\/p>\n

Camembert should be stored in the refrigerator at about 4 degrees Celsius (39 degrees Farenheit) and wrapped in wax paper, not cling film.<\/p>\n

If it is a little unripe then it should be purchased a few days before eating.<\/p>\n

You should always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving.<\/p>\n

On a cheese board, it can be accompanied with strawberries, muscatels or fresh slices of pear and plain crusty bread.<\/p>\n

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Turkey, Camembert and Cranberry Quiche<\/strong><\/h2>\n

Ingredients:<\/strong><\/p>\n