Andy Montoya
Camembert is a soft, creamy, surface-ripened cow's milk cheese with a distinctive bloomy, edible rind. It was first made in the late 18th century in Normandy, France, and is now produced all over the world. The cheese is typically sold at about one month old, with a smooth, soft, and consistent texture, and a mild, milky flavour. Its colour is usually pure white, and it is often sold in thin, round, wooden containers.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, lush |
| Rind | Bloomy, white, edible |
| Taste | Milky, sweet, buttery, earthy, nutty, fruity, garlicky, mushroomy |
| Aroma | Strong |
| Size | Small, sold whole |
| Weight | 150g or 250g |
| Colour | White |
| Shape | Round |
| Container | Wooden, cardboard, tin cans |
| Type of milk | Cow's milk, pasteurized or raw |
| Manufacture | Coagulated with rennet, cut into cubes, salted, ripened |
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What You'll Learn
Rind colour
The rind of Camembert is bloomy, edible, and white in colour. The white colour of the rind is due to the presence of a white fungus, specifically the mould Penicillium camemberti. Before the nature of fungi was understood, the colour of Camembert's rind was a matter of chance, with blue-grey being the most common colour, and brown spots also present. From the early 20th century onwards, the rind has been more commonly pure white, and by the mid-1970s, pure white had become the standard colour.
The rind is formed by spraying the surface of the cheese with an aqueous suspension of Penicillium camemberti, which is a type of mould. The cheese is then left to ripen for a minimum of three weeks. This process, known as affinage, produces the distinctive bloomy, edible rind and creamy interior texture characteristic of Camembert. The rind is created by communities of beneficial microbes, including the bacteria Penicillium candidum, which slowly ripen the cheese from the outside in. As the microbes break down the fats and proteins in the cheese, the area beneath the rind forms a soft, liquid cream line. As the cheese ages, the cream line moves towards the interior of the cheese, and the flavour and aroma of the cheese become stronger.
The rind of Camembert is more than just a visual feature, as it also serves to balance the texture and provide a subtle contrast to the savoury interior of the cheese. The rind also helps to give the cheese its smooth consistency. To ensure the cheese develops a rind worthy of a Camembert, it is mixed with a yeast culture during the coagulation stage of the production process. This is done before the milk is curdled, allowing the culture to spread and develop. The cheese is then arranged on shelves and turned regularly, ensuring that the mould grows evenly from the inside out, while also making the centre creamy.
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Texture
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It is known for its lush texture and earthy, nutty, fruity, and sweet flavours. The cheese is ripened for a minimum of three weeks, which produces its distinctive bloomy, edible rind and creamy interior. The rind is made by beneficial microbes, including the bacteria Penicillium candidum, which slowly ripen the cheese from the outside in. As the microbes break down the fats and proteins, the area beneath the rind forms a soft, liquid cream line. As the cheese ages, the cream line takes over more of the interior, and the flavour becomes stronger.
The texture of Camembert is softer than that of Brie. When warmed, Camembert becomes creamier, while Brie retains more of its structure when heated. Camembert is best served at room temperature, allowing it to develop more flavour. It is typically sold at about one month old but can be aged longer depending on the preference of the eater.
The rind of Camembert is usually pure white, although before fungi were understood, it was commonly blue-grey with brown spots. The cheese is formed into small wheels, which are then wrapped in ripening paper. During this time, the cheese forms its signature white skin, which is edible. The interior of the cheese is smooth, soft, and holds its consistency throughout.
Camembert is traditionally made in Normandy, France, using raw cow's milk. However, modern cheesemakers often use pasteurised milk for safety, compliance, or convenience. The cheese is made by warming cow's milk and inoculating it with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into small cubes, salted, and transferred to cylindrical moulds. The moulds are then brined to prevent unwanted mould and enhance flavour. The cheese is then aged for at least four weeks, resulting in a smooth and slightly firm texture.
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Taste
The taste of Camembert cheese varies depending on its age and origin. Younger Camembert has a milder flavour and a firmer texture, while older cheese develops a more pronounced taste and a gooey, melt-in-your-mouth texture. The cheese is known to have a distinct mushroomy aroma and a creamy texture. The flavour can be described as earthy, nutty, milky, buttery, grassy, and/or fruity.
Camembert is often paired with sweet accompaniments like fig spread, caramelized onions, or a crusty baguette. It also goes well with fresh berries, stone fruit, honey, preserves, cured meats, and roasted mushrooms. In terms of drinks, Camembert is best enjoyed with fruity and aromatic wines such as Beaujolais or Chenin Blanc, as well as crisp white or fruity red wines, especially sparkling white wines like Champagne or Prosecco.
Camembert is said to have a stronger and more robust flavour profile compared to Brie. However, some people find the taste of Camembert disappointing, describing it as having a weird fermented taste, like something rotten. The cheese can also be ammoniated, which is a sign of over-ripening and can result in an ammonia taste and a strong smell.
The taste of Camembert also depends on its origin. For example, Camembert from Normandy, France, is known for its delicate flavours of mushrooms, almonds, and hints of apple. In contrast, mass-produced Camembert found in supermarkets may have a milder or even tasteless flavour due to stabilization for long shelf life.
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Packaging
Camembert is typically sold whole in thin, round, wooden containers made from poplar. The cheese is wrapped dry in a paper/foil wrapper, and not immersed in brine or oil. Modern variations in packaging include cartons and tin cans, with a ring-pull tab for opening. The cardboard boxes are reserved for low-cost camemberts. The product inside the cardboard box is the same as the one in the wooden container.
The packaging of Camembert is designed to protect the cheese during transport and storage. The wooden boxes were first devised by engineer M. Ridel in 1890, which allowed the cheese to be sent over longer distances, particularly to America, where it became very popular. These boxes are still used today.
The cheese is wrapped in paper and may be placed in wooden boxes for transport. The paper helps to absorb moisture and protect the cheese from drying out. The wooden boxes provide a sturdy container to protect the cheese during transport and storage.
The cardboard boxes used for low-cost camemberts are also designed to protect the cheese during transport and storage. They are made of sturdy cardboard with a thin, waxed paper coating on the inside to help keep the cheese moist.
Some Camembert cheeses are also packaged in tin cans with a ring-pull tab for easy opening. These cans are typically reserved for smaller, individual portions of the cheese, and the packaging helps to extend the shelf life of the product.
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Pairing
The rich, creamy texture and earthy flavour notes of Camembert make it ideal for pairing with wine, beer, spirits, and food. Camembert is a good source of calcium and vitamins A, B2, and B12. It is typically made from cow's milk and has a white, bloomy rind with a creamy interior.
Wine
Camembert pairs well with dry, bubbly Champagne or sparkling wines like Cava. White wines that pair well with Camembert include Chenin Blanc, Gewürztraminer, Riesling, Sauvignon Blanc, Chardonnay, and Torrontes. Light or medium-bodied reds like Pinot Noir, Merlot, Gamay-based Beaujolais, Saint Emilion, and Châteauneuf-du-Pape also complement Camembert.
Beer
When it comes to beer, Camembert goes well with rustic saisons, biere de garde, Czech pilsners, IPAs, and Belgium saisons.
Spirits
For spirits, single malt scotch from Speyside, which tends to be sweet with notes of caramel, is a good pairing. Rye whiskey is another option, as its spicy, earthy character can counterbalance the creamy sweetness of the cheese.
Food
Camembert is a versatile cheese that can be paired with a variety of foods. Cured meats like prosciutto, salami, or saucisson sec provide a nice contrast to the mild, creamy cheese. The saltiness of the meat creates a savoury and satisfying combination. For a more rustic pairing, try Camembert with funky, umami-rich cured meats like savoury pork pâté or rich, buttery Castelvetrano olives.
Roasted or sautéed mushrooms, especially crimini, oyster, or king trumpet varieties, are another ideal pairing, as they enhance the earthy, mushroomy notes in the cheese. Camembert also goes well with roasted vegetables, such as carrots, sweet potatoes, and butternut squash. The natural sweetness of these vegetables when roasted complements the cheese's earthy, savoury flavours.
Nuts, particularly walnuts, pecans, almonds, or hazelnuts, add a delightful crunch and their nutty, buttery flavours blend well with the cheese. Chutney and jam, especially fig or apple chutney or apricot jam, offer a burst of flavour that pairs wonderfully with Camembert, adding a sweet and tangy contrast to the rich cheese.
For a dessert-like option, pair Camembert with dark chocolate, candied walnuts, or a drizzle of wildflower honey. Camembert is also delicious when baked and served with a variety of dippers, such as toasted baguette slices or roasted vegetables.
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Frequently asked questions
Camembert is a soft, creamy, surface-ripened cow's milk cheese with a distinctive bloomy, edible rind. It is usually sold whole in thin, round, wooden containers.
The rind of Camembert is white and bloomy, created by the presence of a white fungus. Before fungi were understood, the colour of the rind was a matter of chance, most commonly blue-grey with brown spots. From the early 20th century onwards, the rind has been more commonly pure white.
Overripe Camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.
