February’s meeting will be hosted by State of Maine Cheese Co. in Rockport. (There were not available spaces at UMO, unfortuately.)
A French Cheesemaker Re-evaluates Camembert
An article in the NY Times describes a re-evaluation of Camembert, including the use of pasteurized milk (which contradicts the AOC standard for Camembert labeled cheeses). Hervé Mons now sells a Camembert style of cheese made in France that adds less culture, drains the curds more, and ages/ships the wrapped cheeses at low temperatures to draw out the time before it starts to get soft. M. Mons was interviewed at Slow Food’s bi-annual cheese festival by food science expert and occasional NY Times food columnist Harold McGee. Mons described his ‘new’ method for making Camembert, which sounds quite a bit like efforts being pioneered here in the US at Oregon State University.
Guild Meeting
at the Agricultural Trade Show held in the Augusta Civic Center