[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” custom_margin=”-85px|auto||auto||”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n
Camembert, the ultimate cheese<\/strong><\/p>\n Legend has it that Marie Harel<\/strong>, a farmer from the small village of Camembert<\/strong> in the Orne region of Lower Normandy<\/strong>, perfected an original cheese recipe<\/strong> devised by a refractory priest<\/strong> during the French Revolution<\/strong>. The product, which delighted its first tasters, later took the name of the village<\/strong> where it was made. <\/p>\n But it is to Napoleon III<\/strong> that Camembert<\/strong> owes its worldwide reputation<\/strong>: during a stay in Argentan<\/strong>, he is said to have tasted it, enjoyed it, and had it delivered to him in Paris<\/strong>. That is how the success of this iconic cheese<\/strong> began\u2014one that has since travelled the world<\/strong>. And everyone seems to love it. <\/p>\n Camembert<\/strong> is made from raw milk<\/strong> and ladle-moulded by hand<\/strong> to achieve its distinctive shape<\/strong>. For the Kaempff-Kohler cheese shop<\/strong>, our cheesemonger<\/strong> fell for the “Tr\u00e8fle d\u2019Auge” Camembert<\/strong> from Ferme du Val Dani\u00e8re<\/strong>, located in Crouttes, in the Orne<\/strong>. Its owner, Arthur Dani\u00e8re<\/strong>, is only 25 years old<\/strong>, but he has already won the medal for producing France\u2019s best AOP Camembert<\/strong>. Thanks to his team of around fifteen employees<\/strong> (including seven at the cheese dairy in Camembert<\/strong>) and his herd made up of more than half Normandy-breed cows<\/strong>, he produces between 7,000 and 8,000 cheeses per week<\/strong>. <\/p>\n #fromagerieLuxembourg #Kaempff-Kohler #camembert #rawmilk #Tr\u00e8fled\u2019Auge #ValDani\u00e8re<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Camembert, the ultimate cheese Legend has it that Marie Harel, a farmer from the small village of Camembert in the Orne region of Lower Normandy, perfected an original cheese recipe devised by a refractory priest during the French Revolution. The product, which delighted its first tasters, later took the name of the village where it was made. But it is to Napoleon III that Camembert owes its worldwide reputation: during a stay in Argentan, he is said to have tasted it, enjoyed it, and had it delivered to him in Paris. That is how the success of this iconic cheese began\u2014one that has since travelled the world. And everyone seems to love it. Camembert is made from raw milk and ladle-moulded by hand to achieve its distinctive shape.It is then aged for between 15 days and several weeks (depending on the case) in the aging room, where the distinctive white rind has time to develop. For the Kaempff-Kohler cheese shop, our cheesemonger fell for the “Tr\u00e8fle d\u2019Auge” Camembert from Ferme du Val Dani\u00e8re, located in Crouttes, in the Orne. Its owner, Arthur Dani\u00e8re, is only 25 years old, but he has already won the medal for producing France\u2019s best AOP […]<\/p>\n","protected":false},"author":4,"featured_media":252530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[134,90],"tags":[],"class_list":["post-259065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-carousel","category-uncategorized"],"acf":[],"yoast_head":"\n
It is then aged for between 15 days and several weeks<\/strong> (depending on the case) in the aging room<\/strong>, where the distinctive white rind<\/strong> has time to develop.<\/p>\n