Wisconsin has become an important source of Camembert for American consumers. Many French cheese producers have chosen to make this cheese in Wisconsin because the composition of milk closely resembles that of the French regions. The bloomy rind on Camembert results from Penicillium Candidum, a white mold applied to the surface. The mold produces enzymes which ripen the cheese from the outside in. Ripening occurs in just a matter of weeks.
Description:
Soft, creamy interior with snowy white, edible rind. Rich, earthy mushroom flavor that gets more pungent with age. Slice on sandwiches; spread on bread; wrap and bake in pastry. Remove rind and stir into soups, sauces. Camembert is imported from Denmark.
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
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