Über dieses Bild:
Norwegischer Jarlsberg und Camembert Kaese mit Weissbrot und Tomaten, meine Lieblings Jause.
Norwegian Jarlsberg and Camembert with Italian white bread
Jarlsberg has a yellow-wax rind (outer layer) and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. Jarlsberg Special Reserve is produced in Norway in limited quantities. It is aged a minimum of one year and is distinguished by medium to large holes.
The first Camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.[1]
The cheese is made by inoculating warmed milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical Camembert molds.[1] The molds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mold contains a flat, cylindrical, solid cheese mass weighing approximately 350 grams (about 12 oz). At this point the fresh cheese is hard, crumbly, and bland.
The surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti and the cheeses are left to ripen for at least three weeks. The ripening process produces the distinctive powdery rind and creamy interior texture characteristic of the cheese
