17 April 2007 sees yet another French cycle race as the season gets into its swing. This time it heads out west of Paris to the town of Vimoutiers (61 Orne, Normandy). The race is now known the "Paris-Camembert"m, as despite being a small and otherwise undistinguised village, the name of the cheese carries a bit more cachet than Vimoutiers. The race is sponsored by the Camembert dairy of Fromagerie Lepetit, as it has been for the last 64 years! The 200km circuit passes through delightful countryside with a couple of circuits around Vimoutiers - and does actually go through the village of Camembert a few kilometres to the southwest.(see map)
Along with the Brie, Camembert is probably the best known French cheese, and is similar in style being a soft cows milk cheese with a rind. Brie comes from the area south and east of Paris, whereas Camembert is from the west. It was created during the French Revolution in Normandy with its mild climate and lush pasture and those typical black and white cows! The invention of the wooden Camembert box in the 1890s made it easier to transport and handle, and being in smaller rounds than the tradtional Brie it is more often bought as a whole cheese. The traditional, full favoured Camembert can be made from pasteurised or unpasteurised milk (the latter thought to be richer in taste) and has a rich, buttery taste, and a characteristic lactic flavour. Choosing a perfect Camembert cheese is quite a skill - test for a slight springiness to the texture and a soft white mould on the rind. Inside it should be a creamy yellow with the centre just slightly ligher in colour and a little firmer. Best of all buy from a cheesemonger who knows his/her cheeses!
Links
Fromagerie Lepetit has a great little website - but only in French!
Vimoutiers Tourist Office has info on the region and the race
RECOMMENDED READING
Normandy Green Guide (Michelin Green Guides)
French Cheese (Eyewitness Companions)
