Initially, this was a very regional cheese that did not travel well due to its soft ripe condition and primitive transport. However, with the invention of the mass produced round wooden boxes to protect the cheese and quick transport of the railroads, the cheese could be safely and quickly moved to major markets such as Paris.
The fame of the cheese spread and for many years it was a hand produced artisan made product. Then along came industry with its changes and the cheese has changed.
The majority of the Camembert made in France today is produced and ripened very differently and most is from pasteurized milk. All that arrives in the US today from France is of this style.
Fortunately, a few artisan cheese makers in the U.S. have modified the recipe to work quite well with the pasteurized milk requirements handed down by the all knowing "food protectors".
In the following page, I will focus on making this cheese at home where you can decide for yourself if you would like to make the cheese from a pasteurized milk or a high quality raw milk that you are 110% sure is safe.
As a raw milk cheese, this will not be aged for the required 60 days and hence cannot be sold legally in the USA.