Andy Montoya
Camembert is a soft, creamy, surface-ripened cow's milk cheese that originated in Normandy, France, in the 18th century. It has since become an internationally recognised cheese, with many local varieties produced around the world. Camembert has a characteristic odour and flavour, with earthy, buttery, and mushroomy notes. When choosing the best Camembert, factors such as texture, aroma, and balance of flavours are important considerations. Some people prefer a gooier, melting texture, while others might opt for a firmer, creamier variety. The rind of Camembert also contributes to its overall taste experience, with the white mould penicillium camemberti adding a powdery, bloomy touch.
| Characteristics | Values |
|---|---|
| Texture | Moist, soft, creamy, gooey, salty, bitter, chalky, buttery, earthy, mushroomy |
| Rind | White, bloomy, velvety |
| Aroma | Pungent, milky, mushroomy, sharp |
| Taste | Bold, salty, bitter, garlicky, tangy, sour, chalky, buttery, earthy, mushroomy, vegetal |
| Origin | Camembert, Normandy, France |
| Milk | Cow's milk |
| Size | 10.2 cm (4 in) in diameter and 3.2 cm (1.26 in) in thickness |
| Pairing | Water crackers, fresh fruit, sparkling wine, crusty white bread, crudités |
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What You'll Learn
Camembert cheese history
Camembert is a soft, creamy, surface-ripened cow's milk cheese with a distinctive odour and flavour. It was first made in the late 18th century in the town of Camembert in Normandy, northwest France, from which it gets its name. The cheese was originally made from unpasteurised milk, and the Camembert de Normandie variety, which accounts for approximately 10% of production, is required by law to be made with unpasteurised milk. However, due to hygiene regulations, this variety is restricted in some countries, including the US, and a variant made from pasteurised milk is sold instead.
The small round cheese, measuring about 4 inches in diameter and 1.26 inches in thickness, is fully covered by a rind, which contributes to its stronger flavour compared to Brie. The rind of Camembert was commonly blue-grey with brown spots before the understanding of fungi, and it has gradually become pure white since the early 20th century, with this colour becoming standard in the mid-1970s. The white mould penicillium camemberti gives the cheese its characteristic "bloomy" white rind, which imparts a mushroomy flavour.
Camembert was issued to French troops during World War I, becoming an iconic part of French popular culture. It has since become internationally renowned, with many local varieties produced worldwide. The Camembert de Normandie variety received a protected designation of origin in 1992, following its original AOC status in 1983.
The cheese is made by inoculating warmed cow's milk with mesophilic bacteria and then adding rennet, allowing the mixture to coagulate. It is then aged for a minimum of three weeks to develop its signature ripe, oozy texture. Camembert has a rich and deep flavour profile, with buttery, milky, and earthy notes, and it is often served baked or with crusty white bread.
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How to serve Camembert
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It is known for its characteristic odour and slightly stronger flavour compared to Brie.
Baked Camembert
This is a popular way to serve Camembert and can be done in the oven or on a barbecue pit. Start by scoring the top of the cheese and poking garlic into the cuts. You can then drizzle over honey, fresh thyme, and salt. Wrap the cheese in its box with aluminium foil and either place it on a baking sheet in the oven for 15-18 minutes or directly on hot coals for around 30 minutes. Serve immediately.
Accompaniments
Camembert goes well with a variety of accompaniments, including fresh bread, crackers, breadsticks, crudites, and fruit preserves. It can also be paired with wine, olives, nuts, dried cranberries, chilli flakes, and chutney. For a more substantial meal, it can be served with prawn cocktail canapes, smoked salmon canapes, sausage rolls, Brie and cranberry bites, or slow cooker ham.
Salads
Camembert can be a tasty addition to salads, especially when paired with apples, pears, nuts, almonds, or chestnuts. A simple oil and vinegar dressing can complement the flavours well.
Creative Uses
Camembert is a versatile cheese that can be incorporated into various dishes. It can be used in recipes such as baked camembert topping, cheese plates, or even added to salads, as mentioned above.
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Camembert's unique smell
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. The cheese gets its characteristic odour from many compounds, including diacetyl (buttery flavouring), 3-methylbutanal, methional, 1-octen-3-ol and 1-octen-3-one (degradation products of fats), and phenethyl acetate. The unique smell of Camembert is also due to the presence of volatile sulphur compounds, such as S-Methyl thioacetate.
The ripening process of Camembert cheese also contributes to its distinct aroma. The cheese is commonly sprayed with the moulds Penicillium camemberti and/or Geotrichum candidum, which facilitate the ripening process and give the cheese its mottled white appearance. As Camembert ages, the amount of ammonia produced by the deamination of amino acids on the cheese's surface increases, resulting in a stronger smell.
Another factor contributing to the unique smell of Camembert is the breakdown of lactic acid by surface moulds. The cow milk used in Camembert contains lactose, which is transformed into lactic acid by bacteria in the cheese. The surface moulds break down the lactic acid into carbon dioxide and water, reducing the acidity around the surface of the cheese. This creates a concentration gradient, causing more lactic acid to migrate towards the surface, where it is further broken down. This cycle continues, and the resulting unequal pH begins to affect the structure of the cheese.
The difference in size and rind coverage between Camembert and other cheeses, such as Brie, also contributes to its distinct aroma. Camembert is ripened as a small round cheese, fully covered by its rind, while Brie is typically cut into segments from larger wheels, leaving the sides without a rind. This difference gives Camembert a slightly stronger flavour and a more pungent aroma than Brie when the rind is cut.
Overall, the unique smell of Camembert is a result of a combination of factors, including the various compounds present, the ripening process, the breakdown of lactic acid, and the difference in size and rind coverage compared to other cheeses.
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Differences between Brie and Camembert
While both Brie and Camembert are soft French cheeses made from cow's milk, there are some differences between the two.
Brie is traditionally produced in large wheels, whereas Camembert is made in smaller, round cheeses. This difference in size results in different ripening times, with Brie taking longer to ripen than Camembert. Brie is aged for a longer period, between five and ten weeks, giving it a mild and buttery flavour. On the other hand, Camembert is aged for a shorter duration, typically around three to four weeks, and uses stronger lactic starters, resulting in a stronger, slightly sour, and sometimes chalky flavour.
The difference in size and ripening time also affects the texture of the cheeses. Brie is soft and slightly runny, while Camembert is creamier and does not hold its shape as well, melting much quicker than Brie when cooked.
In terms of flavour, Brie has a creamy, buttery taste with notes of mushroom and milk. Camembert, on the other hand, is earthier and more mushroomy, with a stronger flavour than Brie.
Both cheeses have edible rinds, which offer a stronger flavour and a slightly firmer texture compared to the inside of the cheese. However, the rind of Camembert is pure white, while Brie's rind is bloomy and white but not pure white.
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Best Camembert brands
Camembert is a soft, creamy, surface-ripened cow's milk cheese that originated in the late 18th century in Normandy, France. It has since gained international recognition and is now produced in many countries worldwide.
When it comes to the best Camembert brands, it ultimately depends on personal preferences for texture and flavour. Some people prefer their Camembert to be gooey and melting, while others may favour a firmer, denser texture. In terms of flavour, some opt for a stronger, saltier cheese, while others may prefer a milder, more buttery taste.
La Bonne Vie Camembert is an American-made cow's milk Camembert with a rich earthy flavour and mild buttery notes. It pairs well with water crackers, fresh fruit, or sparkling wine like Champagne or Prosecco. This Camembert has a distinctive white "bloomy" rind, which gives it a mushroomy flavour.
Good Housekeeping UK conducted a taste test of various Camembert brands, with prices ranging from £1.75 to £4.49. The highest-scoring Camembert received 78/100, praised for its depth of flavour, bold salty bitterness, and slight garlicky taste. It had a thick, creamy consistency, though some would have preferred a gooier texture. The second-highest scorer received 73/100, impressing with its amazing aroma and appearance. This Camembert offered ripe earthy notes, a delicate milky aroma, a soft and creamy texture, and a subtle garlicky taste. The third-place cheese scored 72/100, delivering on a burst of tart and tangy flavour, a mature taste, a delicious mushroom-like aroma, and a sumptuous milky taste. However, it lacked the ooziness that testers were looking for.
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Frequently asked questions
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France.
The best Camembert cheese is subjective and depends on individual preferences. Some people prefer a stronger, saltier flavour, while others might prefer a milder, creamier cheese. However, a few Camembert cheeses have been rated highly by tasters, including one with a "wonderful depth of flavour" and a "bold, salty bitterness complemented by a slight garlicky taste", which scored 78/100. Another Camembert cheese with "ripe earthy notes" and a "delicate milky aroma" scored 73/100.
Brie and Camembert are both soft cheeses made from cow's milk, but they have distinct differences. Brie originates from the Brie region, while Camembert comes from Normandy. Brie is typically produced in larger wheels, so it takes longer to ripen than Camembert, which is ripened as a small round cheese fully covered by its rind. This gives Camembert a slightly stronger flavour and a more pungent aroma when the rind is cut.
Camembert cheese is a versatile ingredient that can be served in a variety of ways. It can be baked or enjoyed at room temperature with crusty white bread or crackers. It is also delicious melted and added to a salad or served with fresh fruit or a fruit compote.
