All About Camembert

Everyone knows the French love cheese – for them, it is more than just food! While the country has an exceptionally high variety of cheeses (around 400 if you don’t count the sub-varieties), France is most widely associated with 2 kinds of cheese: Brie and Camembert. 

I spent 2 weeks visiting Normandy (on top of many previous trips), and I am excited to share all about Camembert!

What is Camembert Cheese?

In short, Camembert is a soft, creamy cow’s milk cheese from the Normandy region of France, loved for its downy white rind and rich, earthy taste.

Camembert (pronounced cam-om-bear; the ‘t’ is silent in French) is one of France’s most emblematic cheeses! It is a deliciously soft, ripened white-mold French cheese whose success and popularity grew so much over the years that it was exported and produced all around the globe.

Where is Camembert Cheese from?

Camembert hails from the Normandy region of Northern France, specifically from the little village of Camembert. This cheese was first mentioned in the early 18th century, and the most popular story of its origin states that it was created by Marie Harel, the wife of a local farmer, in 1791.

The story goes that during the French Revolution, a priest who had fled his native area of Brie was under Marie’s shelter and assisted her in creating a soft cheese using a similar technique as the Brie cheese. She added her own knowledge to its production, and thus, Camembert was born.

In the 19th century, when railroads could transport large quantities of cheese across the country, a French engineer named Ridel created a small wooden box to make carrying it easier. This simple idea soon spread, and all the producers adopted the wooden box. During the First World War, this cheese was issued to French troops, thus making it even more popular in France. 

Can Camembert be produced anywhere in the world?

Traditionally, Camembert was made with raw cow’s milk, but pasteurized milk gradually replaced it as the main ingredient. The producers of Camembert did not apply for protected status, and as such, it can be produced anywhere in the world without following the exact recipe.

Camembert de Normandie, on the other hand, has had an Appellation d'Origine Contrôlée (AOC) since 1983 and an Appellation d'Origine Protégée (AOP) since 1996. This means that Camembert de Normandie must be made from at least 50% milk from Norman cows that graze in Normandy for more than six months of the year. This version follows the traditional recipe, using lait cru (raw milk) to make the cheese. 

There are strict regulations that producers must follow when manufacturing cheese, and it must adhere to specific dimensions. Camembert de Normandie must weigh at least 250 g and have a fat content of at least 45%. It is produced in Normandy across several departments, including Calvados, Orne, Manche, and Eure. 

You may have seen headlines in recent years asking whether Camembert is going extinct. Here is the reassuring truth. The cheese itself is not disappearing, but the particular mold used to create its classic white rind, Penicillium camemberti, has very little genetic diversity and is becoming difficult to reproduce. Cheesemakers and researchers are already working on solutions, and industry groups say there is no shortage on the horizon, so your cheese board is safe for now.

How is Camembert made?

Camembert de Normandie must be made from raw cow’s milk, although other variations can use pasteurized milk. Lactic ferments and yeast are added to the milk to help in coagulation. The milk is ripened at 12°C/54°F for several hours before being coagulated with liquid bovine rennet.

This process transforms the milk into a soft curd which is then cut, molded, and drained for several hours. The curd is then removed from the mold and brined with salt on one side and Penicillium candidum on the other to add flavor and prevent unwanted mold from taking hold. 

The cheese is stored on shelves and regularly turned to achieve even mold growth. The skin of Camembert ripens the cheese from the outside in. The aging process takes around four weeks, and as the cheese slowly ripens, it becomes creamier in the center and gains a smooth, firm texture.

Maison du Camembert

If you have the opportunity to visit the town of Camembert in Pays d’Auge, be sure to pop in at La Maison du Camembert. In the heart of the village, the Maison showcases the secrets of making this beloved cheese. The visit includes an audio guide in French and English and is followed by a tasting of three types of Camembert!

You can also indulge in other local products, such as ciders and jams. To add a bit of fun, the Maison can add your photo to the label of your Camembert cheese!

Address for la Maison du Camembert: 61 Le Bourg in Camembert.

Here is what to know before you go. La Maison du Camembert is a seasonal spot, open roughly from early April to early November and closed through the winter months. It welcomes visitors every day in May, June, July, August, and September, and from Wednesday to Sunday in March, April, and October. Entry is around 4.50 euros for adults and includes a Camembert tasting, while children under 10 go free. Hours do shift a little from month to month, so it is always worth a quick look at the official Maison du Camembert website before you set out.

Getting to the village is part of the adventure. Camembert sits deep in the Normandy countryside, about a two-hour drive from Paris, roughly an hour from Caen, and just 4 km from the market town of Vimoutiers. You will want a car, since there is no practical train straight to the village, and you will find parking by the town hall when you arrive. Spring through early autumn is the loveliest time to come, when the museum is open, and the pastures are green with the very cows that make this cheese possible. You can find more of my Normandy adventures over on the Normandy section of the blog.

Camembert vs Brie

The short answer is that the main difference comes down to origin and intensity. Camembert comes from Normandy and tastes earthier and more intense, while Brie comes from the Île-de-France and is larger, milder, and creamier.

Camembert and Brie are both French creamy cheeses with a bloomy, pleasant rind. Both originate in northern France and are made from cow's milk. Known for their creamy texture and edible rinds, these soft cheeses share similarities but are not exactly the same. Both are amazing in their own way, but Brie has a more refined taste compared to Camembert’s rustic texture.

What is the difference between Camembert cheese and Brie cheese?

The easiest way to differentiate between the two is by size. Camembert usually comes in smaller wheels, around 8-10 centimeters (3-4 inches) in diameter, and is sold whole. Brie, on the other hand, comes in much larger wheel sizes (unless it’s baby/petit Brie) and can be sold in pre-cut pie-style wedges.

Brie cheese originated in the Brie region of Île-de-France and has a much longer history than Camembert. Records of people enjoying Brie date back to the 8th century, whereas Camembert first appeared in the 18th century.

While Brie and Camembert share a similar production process, Camembert uses stronger lactic starters than Brie, resulting in milder flavors. In some processes, cream is added to Brie cheese to give it an extra-creamy texture. 

When it comes to smell and taste, Camembert has an earthy smell while Brie is lighter with a buttery aroma. The smell translates into taste, making Camembert intense and heavier on the tongue while Brie is softer and milder.

How to eat Camembert Cheese?

Camembert can be baked as a whole or used as an ingredient in savory pies and quiches. The cheese also works well in a sandwich and a salad. Or eat it all on its own with a glass of wine!

What is baked Camembert?

Camembert can be baked in an oven for 6-10 minutes or more until the body is warm and melting. To bake Camembert, make sure you remove any stickers and stapled pins from the box. It can be baked in the wooden box it comes in (without the lid); just slash the top to add some herbs or flavors and pop it in the oven until gooey. Put the warm Camembert on a platter and surround it with dippers like crackers or bread, and accompaniments like jams or flavored oils.

If you’re baking Camembert, it is best served immediately after taking it out of the oven. When serving a wedge, ensure it’s at room temperature, not straight out of the refrigerator. 

Camembert can also be added to recipes. Chop up some pieces to add to a salad with arugula greens, apples or pears, and nuts like pecans or walnuts. 

Here are some of my favorite baked Camembert recipes:

• Baked Camembert with Cranberry & Walnuts
• Baked Camembert With Jam
• Baked Camembert with Honey and Chili Flakes
• Pasta With Baked Camembert

What to serve with baked Camembert?

Warm, melting Camembert is a true indulgence and goes down well with evenings with friends and close ones. Baked Camembert is an easy dish that pairs well with several sides, including good old bread pieces and sweet fruit. Choosing what to serve with baked Camembert can help you set the mood for the meal, be it playful, traditional, or experimental!

For a savory note, roasted vegetables, Brussels sprouts, roasted garlic, honey-glazed carrots, olives, and pickles (the list is endless!) add a wonderful flavor to baked Camembert. When choosing a sweeter palette, opt for fruits like grapes, baked pears, or even nuts for an extra crunch. Jams are also a great way to balance the creamy palette with their fruity sweetness.

You can never go wrong with baguettes, breadsticks, and crackers – the crispy or chewy texture is a great contrast to warm gooey cheese.

And of course, a honey drizzle is a classic Camembert topping to finish it off. 

Can you eat the rind/skin of Camembert?

Yes, you can eat the rind of Camembert. 

When it comes to eating cheese, the most frequent question is whether to eat the rind or not.  As a rule of thumb, if the rind looks completely different and seems more brittle than the actual cheese, it is better to leave it off your palate, but it largely depends on the taste. You can always take a bite to gauge the experience before committing.

Soft cheeses like Camembert and Brie tend to have a bloomy rind with a mild yet pleasant flavor. It is made with Penicillium camemberti and is responsible for Camembert's distinctive flavor. The rind is critical to the cheese's integrity, and, as such, Camembert experts insist on eating the cheese within two or three days of opening the rind.

How to store Camembert after opening it?

The best way to maximize the shelf life of any cheese is to ensure it’s refrigerated. When it comes to Camembert, a soft cheese, it largely depends on how you store it, and a well-stored Camembert can last 1-2 weeks.

An excellent way to let the cheese breathe is by wrapping it in parchment or cheese paper, never a cling wrap, and storing it in its original wooden box. This stops the cheese from sweating and retains its flavor. When Camembert starts to go bad, it will develop a hardened texture around the edges, darken slightly in color, and develop an off-smell. If you see mold growth that is not a part of the actual manufacturing process, it’s best to discard it altogether.

Can you freeze Camembert?

Most cheeses that are frozen tend to lose their texture, but flavors and cooking properties remain unchanged. That being said, soft cheeses like Brie and Camembert should not be frozen, as they tend to lose moisture, which can affect their flavor. These cheeses have a high moisture content, which is affected by ice crystals, making them dry and unappetizing.

In some cases, Camembert cheese can be frozen, but you have to be ready for it to lose its texture. The best way to freeze Camembert is to wrap it in aluminum foil, then cover it with a layer of plastic wrap to keep the smell intact, and finally vacuum-seal it in a freezer bag. The seal reduces the fermentation time. When ready to eat, transfer the Camembert from the freezer to the refrigerator and defrost it for at least 24 hours or up to 48 hours.

Frequently Asked Questions About Camembert

Well, that's it! All you could ever want to know about Camembert cheese. If you ever visit Normandy, it is a must to try several varieties!

How about you? Have you tried Camembert at home? How about in France? Do tell!

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