Camembert and Haloumi Cheese

1035 Words Feb 22nd, 2018 4 Pages
Camembert is a soft cheese made from cows’ milk, and has a ‘furry’ white rind and a pale interior that becomes yellower as it ripens (Cloake, Camembert Recipes, 2014). This cheese can be seen in figure 1. It has a rich, buttery flavour (Worldnews, Inc, 2012), and is arguably the most popular and famous French cheese in the world (Courtois, The History of Camembert, 1996). Camembert’s nutritional qualities can be seen in figure 5.
Haloumi, sometimes spelt halloumi, is a rindless semi-soft white cheese traditionally made from a mixture of goat’s and sheep’s milk. It has an unusual quality: it can be grilled or fried due to its high melting point, and has a firm, creamy texture similar to mozzarella (Worldnews, Inc, 2012). Figures 2 and 3 show it both cooked and uncooked, and figure 4 shows its nutritional information. Haloumi cheese originated in Cyprus, and has been growing in popularity due to its convenience and versatility (Cooke, 2013).

Several ingredients are used to make camembert cheese; including milk, rennet, mould spores, brine, and culture. In contrast, only two ingredients are required to make haloumi cheese: milk and rennet.
Milk used to make camembert is typically a cow’s milk (Cloake, Camembert Recipes, 2014). Traditionally, milk used should be from the Normandy countryside (Courtois, The Making of…

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