About: Camembert is a soft surface ripened, primarily mould ripened cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978), which has a shape of a ﬂat cylinder or sectors thereof. The body has a near white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture, ripened from the surface to the center of the cheese. Gas holes are generally absent, but few openings and splits are acceptable. A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange coloured spots. Whole cheese may be cut or formed into sectors prior to or after the mould development.

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About: Camembert is a soft surface ripened, primarily mould ripened cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978), which has a shape of a ﬂat cylinder or sectors thereof. The body has a near white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture, ripened from the surface to the center of the cheese. Gas holes are generally absent, but few openings and splits are acceptable. A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange coloured spots. Whole cheese may be cut or formed into sectors prior to or after the mould development. Goto Sponge NotDistinct Permalink

An Entity of Type : owl:Thing, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

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Date Created	2018-06-29 14:48:37Z (xsd:dateTime)
value	Camembert is a soft surface ripened, primarily mould ripened cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978), which has a shape of a ﬂat cylinder or sectors thereof. The body has a near white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture, ripened from the surface to the center of the cheese. Gas holes are generally absent, but few openings and splits are acceptable. A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange coloured spots. Whole cheese may be cut or formed into sectors prior to or after the mould development. (en)
http://art.uniroma...ocbench#hasSource	CODEX STAN 276-1973
is definition of	Camembert cheese

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