Camembert warming on a summer's day

Sometimes, knowing it happens isn't enough. You see the start, you taste the end - but you need to see what happens in between.

This is a time-lapse of some camembert slowly warming to room temperature over a touch more than three hours. It was recorded using Gawker taking a frame every six seconds - meaning one hour in real time takes 20 seconds in the video.

If the cheese isn't interesting enough, note the reflection of passing clouds in the plate towards the beginning, or the small bug who flies in for a look (and maybe a taste) about two-thirds of the way through.

Category:

People & Blogs

Tags:

• cheese
• warming
• clouds
• bug
• camembert
• timelapse

[richoududu]

@yoavperry , No kidding! I know a bit about that, I'm french and cheese is the first and the last thing I eat every day.. :)

[Xonetou1]

hummmmmmmmmmmmmmmmmmmmmmmmmmmm­mmmmmmmmmm

[yoavperry]

@routhoula traditionally cut to wedges and consumed with the rind. Room temperature brings out full flavor. There are hundreds of Camemberts brands out there with varying qualities. Cheap ones may be plasticy and bland. French Normandie Camembert is mushroomy, grassy, rich and supple. There are a million cheeses with bloomy white rind (Penicilum Candidum) which are not all are related to Camembert or Brie at all. This is a simple casual table cheese. Not the star of a cheese plate.

[routhoula]

@richoududu yeah its edible, but it tastes horrible.

[richoududu]

@routhoula The white cover is the natural "skin" of the cheese, you can eat it. The best way to eat it is with a french "baguette" and a glass of red wine for sure !

[routhoula]

i just bought and tasted this cheese......with its white cover substance(?). ewwwww well the inside is good enough. how do you properly eat it?

[gardenvarietypenis]

Fly!fly!

[fiqzer]

Beurk !