This is an archive of past discussions about Camembert. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.

Topics from 2005-2008

Update picture

I'm pretty sure that the cheese shown on the presentation picture (10/01/05) is Brie, not Camembert. I'm sorry, but I don't have any picture of a Camembert to replace it.

I see what you mean, its unclear. I will take some more camembert pictures. Justinc 11:28, 2 October 2005 (UTC)

Made from unpasteurised milk

No cheese in Australia is allowed to be made from unpasteurised milk, and as this is the English Language Wikipedia and not the French/Europe Wikipedia your article needs amending

Authentic, A.O.C. Camembert can, by law, only be made with raw milk. Anything else is not authentic. As such, the page correctly reflects the composition of real Camembert cheese. This, of course, means that real Camembert is not available in Australia. A similar problem affects the U.S., where raw-milk cheeses aged less than sixty days (Camembert, Brie de Melun and most Brie de Meaux, Vacherin Mont d'Or, &c.) may not be imported. I don't think it's an "English Language" vs. "French/Europe" thing - after all, this is an article about a French cheese; rather, it's a matter of making a distinction between authentic Camembert de Normandie and copycat, Camembert-type cheeses. The distinction between origin-controlled cheeses and factory-made, knock-off versions of them affects more than just Camembert. The majority of the world's Camembert (and Brie) is not A.O.C. (even when it is French-made), just as the vast majority of the world's Cheddar is not made in Somerset. I suppose we could put in a mention that most non-A.O.C., factory-made Camembert is pasteurized, but that authentic, origin-controlled Camembert is made from raw milk. -GSwift 20:21, 24 September 2006 (UTC)

You should mention at the start that "authentic origin-controlled (AOC) Camembert cheese is made from raw milk" but the vast majority of the world's cheese is made with hygienic pasteurised milk. Even in France they make Camembert cheese with pasteurised milk. I think you'll find many Australian small scale cheese producers, such as King Island Diary, would be deeply offended at the accusation they are a factory and make only Camembert-type cheese. In fact the cheeses made are superior to the regular pasteurised French product. If you want to limit the article to simply traditional authentic French cheeses, it should state so more explicitly and in a more impartial manner. The article on Brie in wiki is much more balanced and clear. Robert Henderson

I disagree. They may be offended, but the truth is that they are not making real camembert if the cheese is not made with raw milk. This is true whether the cheese is made in France or not. The article shouldn't disregard this fact just to make a few faux-cheese producers happy. Epstein's Mother 12:19, 7 August 2007 (UTC)

There should be two different articles, one about the cheese camembert in general, in which the milk could be pasteurised or not, describing the camembert made all around the world and a differente article about a certain AOC cheese, which is camembert de Normandie, in which you describe the requirements of that quality cheese. A Australian camembert is camembert but obviously is not a camembert de Normandie, as a US-made parmesan is a parmesan cheese but not a Parmigiano Reggiano. That is what I try to do in the Spanish wikipedia. Kaornega —Preceding unsigned comment added by 80.36.68.39 (talk) 10:30, 2 February 2008 (UTC)

I added information about pasteurized vs. unpasteurized types under the Producton header. Altho if you guys weren't so busy arguing about it, any of you could have done it yourselves. QVanillaQ (talk) 15:37, 28 February 2009 (UTC)

how is it different from Brie cheese?

just curious.

i just tasted some camembert for the first time tonight, and i can't tell the difference between it and brie no matter how many times i let it run on my tongue. haha.

Keep it for about six-eight weeks. then try it again. I think you'll get the idea. Brie, after such treatment, looks a bit like coffee and tastes vile. Camembert matures into a powerful, pungent and very soft cheese. Many choose not to do this and prefer it young, but if you're looking for a difference... Naturenet | Talk 22:59, 24 September 2006 (UTC)

An idiot fan of Steve Irwin

One guy, added a piece of text in the article, talking about reading about Steve Irwin, because "who wants to read about cheese". I´ve erased it.

One guy added a piece of text about Steve Irwin to the article because, "who wants to read about cheese." I've erased it. Fixed for your atrocious grammar. —Preceding unsigned comment added by 75.38.48.124 (talk) 15:51, 13 May 2009 (UTC)

Move

Why is this article not at Camembert? 129.241.71.222 15:58, 30 January 2007 (UTC)

31-Jan-2009: Done. I have moved the French-village article to name "Camembert, Orne" editing most links, and redirected "Camembert" to "Camembert (cheese)" to fix all the cheese links. Sorry it took exactly 2 years to move. -Wikid77 (talk) 15:24, 31 January 2009 (UTC)

Picture of Village People

Now, wtf was that [1]? --Xinjinbei 18:54, 20 May 2007 (UTC)

Do you really call that camembert? wtf?--Xinjinbei 18:55, 20 May 2007 (UTC)

Merger proposed (Marie Harel)

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.

The result was Merge Marie Harel into Camembert (cheese), by silent consensus. --B. Wolterding 07:31, 21 June 2007 (UTC)

I propose to merge the content of Marie Harel into here, since the notability of that article has been questioned. In fact, Marie Harel seems to be known only for his (legendary) invention of the cheese, so it may be best to merge the content here. Please add your comments below.

Proposed as part of the Notability wikiproject. --B. Wolterding 10:46, 11 June 2007 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Topics from 2009-2010

Redirection here as: Camembert

31-Jan-2009: I have moved the French-village article to name "Camembert, Orne" then edited the villages template for the new name, and redirected "Camembert" to "Camembert (cheese)". Several articles had already linked to "Camembert" as being the cheese article. Hence, the redirection has fixed all links that treated Camembert as the cheese. -Wikid77 (talk) 15:24, 31 January 2009 (UTC)

Do we need the part in "History" about the guy proposing to his wife with this cheese? It appears like it was just somebody adding it to add it, not that the guy himself is famous. Lieutenant pepper (talk) 19:21, 20 January 2010 (UTC)

Raw Milk and the AOC

So, I added an article for reference that refers to the Dali incident. It's not a great reference, containing none of the particular details present in this page, but it refers to the event.

What it does say is that the AOC law may be changing. Or possibly that it may have already changed? I don't have time to read this closely or to sort it out, but if some interested party would peruse this and figure out what's going on, I'd be very grateful. —Preceding unsigned comment added by 99.161.122.160 (talk) 01:36, 11 March 2009 (UTC)

Pounds and kilograms

The text states that a Camembert round weighs approximately 350 g, or 0.55 lb. The latter figure is quite a long way from the former. 350 g is about 0.77 lb, which is pretty different, given that the contributor thought it necessary to quote two significant figures of accuracy. The use of a decimal representation of pound masses is unusual anyway, and it is more reasonable to say "approximately 12 oz". Edited accordingly.--Che Gannarelli (talk) 15:40, 20 April 2009 (UTC)

Dali story

Does this story have any reason to be on the camembert page? It seems logical to have it on the page about the painting, because it is a relevent story to the painting. I don't belive that this story is in any way relevent to the Camembert Cheese. What do you guys think?

I read this article today and then, in a later conversation about cheese, mentioned the Dali anecdote. I think it's interesting and relevant enough, if you're interested in both Camembert cheese and Dali, which I assume/hope other people than me are. :) cheers, Marcipangris (talk) 23:21, 17 December 2009 (UTC)

Cheese Shop Sketch

If we can have a section about Camenbert in a Salvador Dali painting, why can't we have a section about Camenbert in the Cheese Shop Sketch?Mtsmallwood (talk) 00:30, 3 February 2010 (UTC)

Maybe the section could be changed to "Camembert in popular culture" or something similar, and a note on the Python sketch could be added. Marcipangris (talk) 23:57, 12 February 2010 (UTC)

Like in this article: Edam cheese Marcipangris (talk) 06:47, 16 February 2010 (UTC)