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Camembert (/ˈkæməmbɛər/ KAM-əm-bair, .
History, Chemical composition & Production
Explore the main themes, entities and connections around Camembert. Start with the topic map, then use the sections below for research and deeper semantic analysis.
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cheese brie made milk rind cheeses normandy also aoc texture french france origin many cut cm wooden boxes first century
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Camembert | Aging time | At least 3 weeks | 1.00 | infobox |
| Camembert | Certification | Camembert de Normandie AOC 1983, PDO 1992 | 1.00 | infobox |
| Camembert | Country of origin | France | 1.00 | infobox |
| Camembert | Pasteurized | Not traditionally | 1.00 | infobox |
| Camembert | Region | Normandy | 1.00 | infobox |
| Camembert | Source of milk | Cows | 1.00 | infobox |
| Camembert | Texture | Soft-ripened | 1.00 | infobox |
| Camembert | Town | Camembert | 1.00 | infobox |
| S-Methyl thioacetate.Significant contributors to odor of camembert cheeseIsovaleric acidDiacetylOct-1-en-3-oneMethionalOverripe camembert contains an unpleasant | instance of | as well as volatile sulfur compounds | 0.80 | text |
| excessive amount of ammonia | instance of | as well as volatile sulfur compounds | 0.80 | text |
| which is produced by the same microorganisms required for ripening | instance of | as well as volatile sulfur compounds | 0.80 | text |
| Camembert | related to Camembert from other countries | Hungary | 0.60 | section |
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