Camembert (2024)

FAQs

Camembert? ›

Camembert (/ˈkæməmbɛər/, also UK: /-mɒmbɛər/, French: [kamɑ̃bɛʁ]) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France.

Brie is originally from the region of Brie in northern France, while Camembert comes from the region of Normandy in western France. The difference in origin contributes to slight variations in flavor and texture.

Reminiscent of barren fields covered in snow, the bloomy rind of Camembert is unmistakeable. Equal in beauty, the pearly interior is smooth, soft and holds its consistency throughout. Kissed with earthy and sweet tones, this white mold cheese captivates with its slight hints of caramelized butter and foraged mushrooms.

Kissed with earthy and sweet tones, this white mould cheese captivates with its slight hints of caramelised butter and foraged mushrooms. The aftertaste is rounded and somewhat tangy, with a pleasant and soft finish.

Can I eat the rind of a camembert? Yes! The ripened outer layer is perfectly edible and safe, and some swear by it enhancing the overall flavour and enjoyment. The same goes for brie too.

According to calorieking.com.au, brie contains 30.5g fat and 18.5g protein per 100g. The same amount of camembert contains 25g fat and 19.5g protein. To cut through all that fat, both cheeses pair well with a sharp or sweet taste such as grapes or figs.

In France, Camembert is typically enjoyed on a hunk of crusty baguette (never with crackers) or on its own with no bread at all. It's also enjoyed with simple accompaniments like fresh or dried fruit.

A panel of tasters reported that the bitterness of the cheese increased as it ripened. This was probably because enzymes from the mould on the surface of the cheese release bitter-tasting chemicals by breaking down fats and proteins, the same process that makes the cheese go runny, Nicklaus said.

Eating Uncooked Camembert Cheese

Camembert cheese tastes the best at room temperature, not straight from the refrigerator. Take it out of the refrigerator 30 minutes before you want to eat it so it has time to warm up. Slice the cheese into wedges. To cut up Camembert, cut it into wedges like you would a pizza.

Brie—officially Brie de Meaux, a name-protected cheese—is in the same subfamily as Camembert, but its production process, geography, and format are slightly different.

When should you not eat Camembert? ›

All babies and young children should avoid consumption of unpasteurized camembert. The best cheeses for babies younger than 12 months old are pasteurized and low in sodium, including emmentaler, fresh goat cheese, labneh, mascarpone cheese, fresh mozzarella cheese, paneer, fresh ricotta cheese, and swiss cheese.

With a 20% protein density, Camembert is an excellent source of protein. It has aslo been known to help balance out our gut flora, having a positive effect on our digestive system.

The white mould that grows on the outside of the cheese is known as Penicillium Candidum or white mould spores or PC or PCA.

Recipes for baked camembert are interchangeable with brie, but make sure you use a whole cheese, rather than a wedge – the rind is what keeps the cheese from running out when baked. Or, see our tip below for baking it in a dish.

The mold used to make these cheeses is safe to eat. The firm, white rind forms when the mold blooms and is then patted down. This process happens over and over until the Brie is ready. Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.

Camembert cheese is often served both ways, but when served on its own, it's best to be at least a bit warm, if not fully melted.

Taste. Even before the first bite, you will notice the alluring smell of these cheeses. Brie has a light and buttery aroma. Camembert's scent is earthier.