Randy Chandler
Camembert is a soft, creamy, surface-ripened cow's milk cheese that originated in the village of Camembert, Normandy, France. It was created in the late 18th century by farmer Marie Harel, and is now one of France's most iconic cheeses. The original Camembert, known as Camembert de Normandie, is protected by law and must be made with unpasteurized milk from Normandé cows. The cheese has a distinctive white, bloomy, edible rind and a creamy interior, and its flavour varies from mild to strong as it ripens.
| Characteristics | Values |
|---|---|
| Country of origin | France |
| Region | Normandy |
| Village | Camembert |
| Texture | Smooth, soft-ripened, creamy |
| Aroma | Buttery, rich, mushroomy, brothy, vegetal, ammonia |
| Colour | Ivory, downy white |
| Milk | Cow's milk |
| Rind | White, bloomy, edible |
| Shape | Disk, wheel |
| Size | 4.5 inches (11 cm) in width, 1.5 inches (4 cm) in thickness |
| Weight | 250 grams (about 9 oz) |
| Age | Minimum of three weeks |
| Taste | Bland, milky, sweet, sour, chalky, strong |
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What You'll Learn
How is Camembert made?
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.
Firstly, the cheesemaker warms the cow's milk to 32°C / 90°F. They then add mesophilic bacteria and rennet to the milk, allowing it to coagulate. The cheesemaker then cuts the curd into cubes, salts it, and transfers it to cylindrical moulds. The moulds are turned every 6-12 hours to allow the whey to drain evenly. After 48 hours, the moulds contain a flat, cylindrical, solid cheese mass weighing generally 250 grams.
The cheesemaker then sprays the surface of the cheese with an aqueous suspension of the mould Penicillium camemberti. The cheeses are left to ripen for a minimum of three weeks, during which time they develop their distinctive white rind and creamy interior. Once ripe, the cheeses are wrapped in paper and may be placed in wooden boxes for transport.
The History of Camembert
Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy. Legend has it that Marie was given advice on cheesemaking by a priest who was fleeing the French Revolution. Marie refined an existing recipe from the region and launched it to a wider market.
The original Camembert, officially known as Camembert de Normandie, received a Protected Designation of Origin (PDO) from the European Union in 1983. This means that only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed as Camembert de Normandie.
Today, Camembert-style cheeses are made all over the world, including in the United States.
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Where does Camembert come from?
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It originated in the village of Camembert in Normandy, northwest France.
The first Camembert was made in 1791 by Marie Harel, a farmer from Normandy. Marie is said to have been given the recipe by a priest from the town of Brie, whom she sheltered during the French Revolution. She then adapted the recipe to her region's cheesemaking traditions.
The original Camembert is officially known as Camembert de Normandie. This name is protected and can only be used for cheeses made in certain parts of Normandy with milk from certain types of heritage breed cows. The Camembert de Normandie attained Appellation d'Origine Contrôlée (AOC) status in 1983 and Protected Designation of Origin (PDO) status in 1992.
Today, Camembert-style cheeses are made all over the world, including in the United States.
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What does Camembert taste like?
Camembert is a soft-ripened cheese with a creamy texture and a strong, earthy flavour. It is often described as having a mushroomy aroma and tasting of truffles, cabbage, and almonds. Its flavour is influenced by the terroir of Normandy, where the cheese originates, and the diet of the cows that produce the milk. The lush pastures and maritime climate of the region lend the cheese its delicate flavour.
Camembert is similar in taste and texture to Brie, another French cheese. Both cheeses are soft-ripened and have bloomy rinds, but Camembert has a more pungent and robust flavour profile. It is also typically smaller in size, usually no larger than eight ounces.
The flavour of Camembert can vary depending on its age. As it matures, the exterior may develop reddish markings that indicate a bolder flavour and softer texture. The cheese is best consumed within three days of opening, but if it has been kept in the refrigerator, it is recommended to let it come to room temperature before serving to fully appreciate its flavour.
Some people may find the taste of Camembert unpleasant or "off". This may be due to the presence of ammonia, which is produced as the cheese ripens and can give it a stronger smell and taste. Allowing the cheese to breathe for a few minutes before consuming can help dissipate the ammonia and improve the flavour.
Overall, Camembert is a unique and iconic French cheese with a strong, earthy flavour and a creamy texture that has captivated the senses of many people around the world.
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How is Camembert different from Brie?
Camembert and Brie are both soft French cheeses with creamy textures and are often served on cheese boards. They are similar in appearance, but there are several differences between the two cheeses.
Origins
Brie comes from the region of Brie in northern France, whereas Camembert comes from Normandy in western France. Brie has been around for much longer, with mentions of the cheese dating back to 774, while Camembert was created in 1791 during the French Revolution.
Taste and Aroma
Brie and Camembert have similar flavour profiles, but Camembert has a stronger, more robust, and slightly more bitter flavour. It also has a distinct mushroomy aroma. The terroir of Normandy lends Camembert its distinctive taste, infusing it with delicate flavours of mushrooms, almonds, and hints of apple. Brie, on the other hand, has a broader range of flavours, from buttery and earthy to savoury and nutty, depending on its ripeness.
Size and Shape
Brie is larger in size and is often served in wedges or wheels. Camembert typically comes in smaller rounds and is usually sold whole in a wooden box.
Ripening and Texture
Brie and Camembert have different ripening times, which affect their texture, flavour, and smell. Brie is typically aged for a longer period, between five and ten weeks, resulting in a mild and buttery flavour. Camembert is aged for a slightly shorter period, around three to four weeks, and uses stronger lactic starters, giving it a stronger flavour. The ripening process of Camembert is more delicate, and it has a firmer texture when young, maturing over time into a velvety consistency.
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How should you eat Camembert?
Camembert is a French cheese that originated in Normandy, specifically in the village of Camembert. It is typically made from cow's milk and has a smooth and soft-ripened texture, with a buttery aroma. Here are some tips on how to eat Camembert:
Temperature
It is best to eat Camembert at room temperature or warmer, so remember to take it out of the fridge and let it sit for about 30 minutes before serving. This will allow the cheese to come back to life and enhance its flavour and texture.
The Rind
The rind of Camembert is edible and meant to be eaten. It is created by the presence of a white fungus, which gives the cheese its distinctive bloomy appearance. Don't be scared to try it!
Accompaniments
Camembert pairs well with a variety of sweet and savoury accompaniments. Try it with a drizzle of honey, fresh berries, fruit preserves, cured meats, sautéed mushrooms, or roasted garlic. Bread, baguettes, crackers, and crunchy crackers are also excellent for dipping into melted Camembert.
Drinks
When pairing drinks with Camembert, choose dry, carbonated beverages to highlight its mild, milky flavour and offset its rich, creamy texture. Champagne, prosecco, sparkling wine, or a gin cocktail like a gin and tonic are excellent choices. For a non-alcoholic option, try fruity kombucha or elderflower lemonade.
Recipes
- Baked Camembert: This is a classic way to enjoy melted Camembert. Simply bake the cheese with honey, garlic, and thyme until golden and soft. Serve with fresh bread or crackers.
- Salads: Add Camembert to a salad with apples, pears, nuts, and a simple oil and vinegar dressing.
- Camembert Chaud: This French dish translates to "hot Camembert" and can be made by wrapping the cheese in aluminium foil and placing it on hot coals for about 30 minutes.
- Stovetop Skillet: Cook Camembert on a stovetop skillet by wrapping it in sliced meat like ham, speck, or prosciutto crudo, and then searing it until melty.
- Mac and Cheese: Create an elevated mac and cheese by melting Camembert and gruyere into a mixture of butter, milk, and flour, then baking it with curly pasta.
- Fondue: Camembert already has its own bowl, so cut the top off and bake it. Then, dip your favourite crusty bread or long, narrow forks into the melted cheese.
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Frequently asked questions
Camembert is a soft, creamy, surface-ripened cow's milk cheese.
Camembert cheese originated in the village of Camembert in Normandy, France.
The flavour of Camembert varies from mild to strong as the cheese ripens. It is often described as buttery, rich, and tangy.
Camembert is made by inoculating warmed cow's milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into cubes, salted, and transferred to cylindrical moulds. The moulds are turned regularly to allow the whey to drain evenly. The surface of each cheese is then sprayed with an aqueous suspension of the mould Penicillium camemberti, and the cheeses are left to ripen for at least three weeks.
Both Camembert and Brie are French bloomy rind cheeses, but they come from different regions. Brie is traditionally made in the region of Île-de-France, while Camembert comes from Normandy. Brie is typically produced in larger wheels, while Camembert is made in smaller units. Camembert has a stronger flavour and a softer texture than Brie.
