Andy Montoya
The distinctive smell of Camembert cheese is a result of its production process. Camembert is made from cow's milk, to which bacteria and mold are added during the ripening process. The mold, known as Penicillium candidum, breaks down the cheese from the outside in, giving it a gooey and creamy texture, as well as contributing to its strong smell. The cheese is also sprayed with mold during ripening to help it develop its characteristic odor. The type of bacteria used, the moisture content, and the aging process all play a role in the intensity of the smell. While Camembert from France is known for its strong aroma, the version produced in the United States tends to have a more subtle odor.
| Characteristics | Values |
|---|---|
| Reason for strong smell | The use of bacteria, moisture content, and mold contribute to the strong smell of Camembert cheese. |
| Comparison to other cheeses | Camembert is often compared to Brie, another strong-smelling cheese, due to their similarities in production and characteristics. |
| Regional variations | Camembert from France tends to have a stronger odor and flavor than those produced in the United States. |
| Serving suggestions | It is recommended to serve Camembert at room temperature to enhance its flavor and aroma. It pairs well with wines like Chardonnay and tawny port. |
| Aroma description | The smell of Camembert has been likened to "garlic, barnyard, and ripe laundry." |
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What You'll Learn
Camembert is sprayed with mould during ripening
Camembert is a creamy, soft-ripened cheese with a strong smell that rivals blue cheese. It is made from cow's milk, to which cultures of bacteria are added. During the ripening process, Camembert is sprayed with mould—commonly Penicillium camemberti and/or Geotrichum candidum. This mould facilitates the ripening process, with the cheese's hard outer rind consisting of a layer of mould. The mould works on the cheese for a minimum of three weeks, ripening it and developing its flavour. The longer Camembert is left, the more gooey it becomes, and the stronger its smell.
The distinctive odour of Camembert is the result of a wide range of compounds produced during the ripening process. These include isovaleric acid, diacetyl, methanethiol, methanol, 1-octen-3-one, and butyric acid. While some of these compounds have unpleasant smells in isolation, they combine to create the characteristic smell of Camembert. Another compound that contributes to the aroma is ammonia, which is produced by the deamination of amino acids on the cheese's surface. As the cheese continues to ripen, the amount of ammonia increases, and the smell strengthens.
The spraying of mould during the ripening process is a crucial step in Camembert cheese production. This step not only facilitates ripening and flavour development but also contributes to the cheese's distinctive odour and appearance.
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The cheese is made from old milk
The Camembert moulds are turned every six to twelve hours to allow the whey to drain evenly from the curds. After 48 hours, the moulds contain a flat, cylindrical, solid cheese mass weighing generally 250 grams. At this point, the cheese is hard, crumbly, and bland.
To get that distinctive Camembert smell, the surface of each cheese is sprayed with an aqueous suspension of the mould Penicillium camemberti. The cheeses are then left to ripen for a minimum of three weeks. This process produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese.
The traditional French Camembert is made using raw milk. In 1791, a farmer from Normandy named Marie Harel created the original Camembert cheese from raw cow's milk. Today, France makes 360 million wheels of Camembert each year, and the cheese has become a symbol of French culture.
However, due to health and safety reasons, many cheesemakers have started to pasteurize their milk. This has led to a variant of Camembert that is sold in territories with restrictions on the importation and sale of raw milk cheese, such as the United States.
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The cheese is sprayed with a bacteria that causes body odour
The unique smell of Camembert cheese is due in part to the bacteria brevibacterium linens (b. linens), which is also responsible for body odour. During the ripening process, Camembert is sprayed with this bacteria to help it develop its distinctive odour. This process is similar to how b. linens thrives on the human body. When a person sweats, water, salt, and fat mix with the bacteria on their skin, resulting in body odour. While sweat itself doesn't have a smell, the bacteria on the skin can break down the proteins in sweat, creating odour molecules that cause body odour.
B. linens thrives in moisture, which is why harder cheeses tend to have milder odours. In contrast, moister and creamier cheeses like Camembert are often the strongest-smelling. The rind of Camembert is washed during the aging process, keeping the cheese moist and providing an ideal environment for b. linens to multiply, resulting in a stronger odour.
The distinctive smell of Camembert has been described as "garlic, barnyard, and ripe laundry." This cheese, originating from Normandy, became popular in France during World War I when it was issued to French soldiers as part of their rations. While the smell may be strong, it is a sign of the cheese's unique flavour and quality.
It is important to note that while Camembert is known for its odour, the strength of the smell can vary. The production methods and regional differences can influence the intensity of the smell. For example, French Camembert is known for its stronger smell compared to the milder odour of its American counterpart.
The smell of Camembert, while distinct, is a natural result of the bacterial processes involved in its creation. While it may be reminiscent of body odour, the cheese's aroma is a testament to its complex flavour and texture, contributing to its popularity among cheese enthusiasts.
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Camembert is often paired with strong-tasting wines
The strong smell of Camembert is due to its high moisture content and the bacteria brevibacterium linens (b. linens), which is also responsible for body odour. The cheese is sprayed with mould during ripening to develop its distinctive odour. While Camembert is often paired with wine, it is a tricky cheese to match due to its funky edge. Red wines, for instance, are believed to pair best with hard cheeses, and a soft cheese like Camembert may not add much to the wine or perhaps even overpower it.
Camembert is best paired with white wines, such as Chardonnay, whose buttery and oaky flavours match well with the lush taste of the cheese. A Shiraz, a sparkling wine like Taltarni Brut Rosé "Tache", or a Sangiovese-based wine like Mingot Napa Red are also good choices. If you're looking for a non-alcoholic pairing, apple juice is a great option. In Normandy, where Camembert originates, the cheese is often paired with cider, Pommeau, or Calvados.
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The cheese is ripened with ammonia-producing microbes
The distinctive smell of Camembert cheese is due in part to the ammonia-producing microbes that are involved in its production. While ammonia is often associated with an unpleasant odour, its presence in Camembert is a result of the cheese's ripening process and is safe for consumption.
Camembert is a soft, creamy cheese that originates from Normandy, France. During production, Camembert is sprayed with mould to help it develop its characteristic odour. This mould is a type of bacteria that breaks down proteins in the cheese into amino acids, with ammonia being one of the byproducts of this breakdown.
The ammonia smell is particularly noticeable in bloomy-rind cheeses like Camembert and Brie. As these cheeses ripen, the ammonia is usually released through ventilation. However, when packaged and sold, the ammonia smell can become more concentrated, contributing to the strong odour that Camembert is known for.
The ammonia-producing microbes are not the only factor influencing the smell of Camembert. The type of milk used, the specific bacteria cultures added, and the moisture content can also play a role in the cheese's aroma. Additionally, the ripening process itself affects the smell, with fully ripe Camembert having a more pungent flavour and aroma than less ripe versions.
The strong smell of Camembert and similar cheeses is not universally appreciated. However, for cheese enthusiasts, the complex aroma is part of the appeal, contributing to a rich flavour profile that pairs well with certain wines, such as Chardonnay.
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Frequently asked questions
Camembert is sprayed with a mold during ripening to help it develop its distinctive odor. The cheese is also made from cow, sheep, or goat milk, to which cultures of bacteria are added. The bacteria, called brevibacterium linens (b. linens), are also responsible for body odor.
In France, Camembert is required to be made in a particular way and come from specific places. The United States does not adhere to these restrictions.
A cheese columnist once compared the smell of Camembert to "garlic, barnyard, and ripe laundry."
