A New Development in Camembert
Jan 1st, 2010 by Danielle
The following article in the New York Times describes an affineur’s mission to create a Camembert worthy of the name from pasteurized milk. I loved reading about the techniques used by Hervé Mons to replicate the flavor and texture of raw milk Camembert. What an exciting scientific journey and delicious contribution to the world of cheese!
