The little sibling of the classic Camembert de Normandie. It is just as delicious but less rich and intense. A golden, buttery interior with a delicate aroma of hazelnuts.
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Camembert originated in the 18th century, although it was considerably later before the white mould, penicillium camemberti, was identified and introduced. Early Camemberts would have been mottled with a number of different moulds. Legend has it that the original recipe was taught to Marie Harel by a Catholic priest from the Île de France (home of Brie de Meaux), whom she had taken into hiding.
Camembert’s fame only spread in the late 1880s, when an engineer called Riddel invented the wooden box which houses it. This box allowed the Camembert to age perfectly in a controlled, humidified environment, and protected the cheese so it could be transported to the markets of Paris.
This ‘petit’ Camembert is the little sibling of the classic Camembert de Normandie, and is made at the Graindorge dairy in Livarot. Cheesemaking has been in the Graindorge family for three generations since the dairy was set up by Eugène Graindorge in 1910. Although cheesemaking has expanded under Eugène’s grandson, Thierry, a century later, the cheese is still hand-ladled and made from only the best, unpasteurised local milk from the Norman cows of the Pays d’Auge.
Petit Camembert is just as delicious as the classic Camembert de Normandie, but less rich and intense. It has a golden, buttery interior, with a delicate aroma of hazelnuts.