At La Ferme du Champ Secret in Normandy, France, proprietor Patrick Mercier is delighted that his cheese has been mentioned to have “the flavour of the barn.” He and the opposite employees on the fourth technology family-run farm delight themselves on the truth that they’re considered one of solely two remaining farms that produces the natural, grass-fed Camembert] utilizing conventional strategies. “For us, it’s an honor to achieve conveying the ambiance of the herd in our cheese.”
Normandy is credited with being the birthplace of Camembert — a mushy, spreadable, creamy French cheese. At his farm, Mercier is creating raw-milk cheese which comes from a single herd of Norman cows which are fed an natural weight loss plan.
The 110-cow herd produces 15 to twenty liters of milk every day. The milk runs straight by means of to the dairy with out being refrigerated, and is left in a single day. The following morning it’s heated, enzymes are added, and the milk is left to coagulate. As soon as curds start to kind, they’re scooped out and put into spherical molds the place the pure micro organism and acid trigger the curds to retract and squeeze out water, abandoning flavorful and fragrant components. “When it’s produced from uncooked milk it may be shocking as a result of there’s an explosion of taste,” says Mercier. “[This is] not potential to breed in a pasteurized Camembert.”
As soon as the cheese begins to take its form, the spherical blocks sit in a manufacturing room on picket mats, which create the cheese’s signature grooves. It’s right here the place a small quantity of salt is added to create the mildew that turns into the traditional rind. After 4 to 5 days, the cheese is packaged within the farm’s signature inexperienced and yellow spherical picket field, and shipped out round France.