Frederic Melton
Camembert is a famous soft French cheese with a buttery texture similar to Brie. It is often served melted, with dippers such as fresh bread, crackers, or veggie sticks. But does Camembert always melt? The answer is not always. The quality, age, and type of Camembert can all impact its melting capabilities. For example, mature Camemberts tend to melt better than young ones, which have a chalkier texture. Pasteurized Camembert may also be less likely to melt due to its higher coagulation capacity. However, with the proper technique, such as baking it in the oven at the right temperature, most Camemberts will melt.
| Characteristics | Values |
|---|---|
| Melting Camembert Cheese | It is best to bake Camembert in the oven at 180ºC/350ºF/Gas 4 for 15-30 minutes. |
| Camembert Cheese Texture | Fresh, young cheese with a chalkier texture will not melt as smoothly. |
| Commercially Packaged Camembert Cheese | The majority of commercially packaged Camembert cheese is fit for melting. |
| Reheating Camembert Cheese | Reheating Camembert cheese will not make you ill, but the cheese does not lend itself well to "double cooking". |
| Pasteurized Camembert Cheese | Pasteurized Camembert cheese has the same melting qualities as traditional, unpasteurized cheese. |
| Aging Process | The more mature the Camembert, the better it will melt. |
| Best Way to Serve | Camembert is often served both ways, but when served on its own, it is best to be at least a bit warm, if not fully melted. |
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What You'll Learn
Pasteurized Camembert melts the same as unpasteurized
Camembert is a soft, creamy, surface-ripened cow's milk cheese that was first made in Normandy, France, in the late 18th century. It is often served melted, with the cheese becoming gooey and stretchy, bringing out nutty and earthy notes in its flavour.
Camembert is traditionally made with unpasteurized milk, but in recent years, production has shifted towards using pasteurized milk for reasons of safety, compliance with regulations, or convenience. The variety named Camembert de Normandie is required by law to be made with unpasteurized milk, while a variant made with pasteurized milk is sold in territories with restrictions on the importation and sale of the unpasteurized version, such as the US.
Despite this shift in production, pasteurized Camembert cheese melts just as well as its unpasteurized counterpart. The belief that pasteurized Camembert may not melt as well may stem from the fact that pasteurized milk cheese has a higher coagulation capacity, which can affect the melting process if the cheese is not cooked properly. However, the melting ability of Camembert ultimately depends more on the aging and ripening process than on whether the milk is raw or pasteurized. The more mature and riper the Camembert, the better it will melt.
To ensure proper melting, it is important to maintain the correct oven temperature and baking time. Checking the centre of the cheese after 15 minutes of baking is recommended, and if the cheese is not yet fully melted, it can be returned to the oven for a few more minutes.
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Mature Camembert melts better
Camembert cheese is a popular variety of cheese that is often melted to create a gooey, fondue-like consistency. However, some people have experienced issues with Camembert not melting properly and remaining solid even after extended baking.
There are several factors that can affect the meltability of Camembert cheese. One factor is the quality of the cheese, with higher-quality cheeses typically providing a better taste experience. In addition, the age of the cheese can play a role, as mature cheeses tend to melt better than younger ones. This may be due to the fact that Camembert continues to ripen in store fridges and in our own fridges at home, affecting its melting properties.
To increase the chances of successfully melting Camembert, it is recommended to choose a mature cheese, ideally within 20 days of expiring. The baking temperature and time are also important factors, with a preheated oven at 180º C (350º F) for 20-30 minutes typically producing a fondue-like consistency. However, it's important to note that the melting time can vary, and some Camemberts may take longer to melt.
In conclusion, mature Camembert cheeses tend to melt better than younger ones, and by choosing the right baking temperature and time, you can create a delicious, gooey melted Camembert dish for your guests to enjoy.
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Fresh, young Camembert doesn't melt as well
Camembert is a famous soft French cheese, often compared to Brie. It is usually baked and melted to bring out its nutty and earthy flavours and to create a gooey, stretchy texture. While Camembert does melt, there are some factors that can affect its melting capabilities.
One factor is the age of the cheese. Fresh, young Camembert doesn't melt as well due to its chalkier texture. The more mature the Camembert, the better it will melt. This is because young Camembert has a higher moisture content, which can inhibit melting. However, it is important to note that very old Camembert may also refuse to melt properly.
Another factor is the type of milk used. Some sources claim that pasteurised Camembert may not melt as well due to its higher coagulation capacity. However, others argue that there is no significant difference between the melting abilities of pasteurised and unpasteurised Camembert.
The method of melting can also affect the outcome. Baking Camembert in an oven at 180°C for 15-30 minutes is a popular method, but it is important to score the top of the cheese to prevent it from bursting and to ensure even melting. Microwaving Camembert is not recommended as it can turn dry, rubbery, or greasy.
Finally, the quality of the cheese may impact its melting ability. While higher quality cheese often correlates with better taste, it may not necessarily melt better. In addition, shipping fees and buying quantities of retailers can affect the price of Camembert, but not necessarily its quality or melting ability.
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Bake at 180ºC for 15-30 minutes
To achieve the perfect melted Camembert, it's important to follow a few simple guidelines. Firstly, choose the right type of Camembert; while both pasteurized and unpasteurized varieties melt well, older cheeses tend to melt better due to their more mature texture. Fresh, young cheeses with a chalkier texture may not melt as smoothly. Commercially packaged Camembert is generally well-suited for melting.
When preparing your Camembert for baking, use a proper dish that can withstand the oven heat, such as a cast-iron skillet or a heat-resistant vessel lined with parchment paper. Scoring the top of the cheese is an important step to prevent it from bursting and help it maintain its form during baking.
Now, for the baking process: set your oven to 180°C, and place your prepared Camembert inside. The baking time can range from 15 to 30 minutes, depending on the size and thickness of the cheese. For a smaller wheel of Camembert, 15-20 minutes should be sufficient. Check the cheese after 15 minutes—you want the center to be gooey and stretchy, so if it's not quite there yet, put it back in the oven for a few more minutes.
Once your Camembert is baked to perfection, remove it from the oven and let it cool slightly. Baked Camembert is an excellent dish for any table, serving as a delicious dip for bread, crackers, or veggie sticks. However, note that reheating baked Camembert is not recommended, as it tends to become dry and flavorless.
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Camembert is a soft French cheese
Camembert is often served baked, with the cheese gooey and stretchy, and the warmth bringing out the nutty and earthy flavours. Baking Camembert is considered an easy and quick dish, perfect for sharing as a starter or a main. The cheese is usually baked in the oven for around 15-30 minutes, with the top slashed to create a diamond pattern, allowing the cheese to expand and the flavours of added ingredients like garlic, honey, olive oil, and thyme to soak in.
Despite its soft texture, Camembert is known to sometimes refuse to melt, which may be due to the aging process and the quality of the cheese. Fresh, young cheese with a chalkier texture may not melt as smoothly, and a higher-quality cheese will usually have a yummier taste experience when melted. Pasteurized Camembert, in particular, has a higher coagulation capacity, so if not cooked properly, it may not achieve the desired gooey centre. However, most commercially packaged Camembert cheese is fit for melting, and the key to achieving a melted Camembert is to ensure the proper temperature and cooking time.
When baking Camembert, it is important to use a proper dish, such as a cast-iron skillet or a dedicated camembert baker, to prevent the cheese from leaking and maintain its form. It is also recommended to remove the cheese from the fridge about an hour beforehand to bring it to room temperature and to score or slash the top of the cheese to prevent it from bursting. With the right techniques and a mature cheese, achieving a melted Camembert is possible, making it an excellent dish for any table.
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Frequently asked questions
Yes, Camembert cheese melts. However, the quality of the cheese can impact how well it melts.
Preheat your oven to 180ºC/350ºF/Gas 4. Remove the Camembert from its packaging and place it in a small, shallow oven-proof dish or a dedicated camembert baker. Score the top of the cheese to prevent bursting, then bake for 15-30 minutes.
Mature Camembert tends to melt better than fresh, young cheese. Saint Benoit, Le Rustique, and Coeur Lion are some brands that have been known to melt well.
Baked Camembert is a popular way to serve melted Camembert. It can be served as a dip with fresh bread, crackers, or veggie sticks, or as a main course for two.
While it is safe to reheat Camembert, it does not lend itself well to "double cooking". Reheating baked Camembert can cause it to become dry and flavourless.
