What is Camembert cheese

Camembert cheese is a type of soft, cow’s milk cheese with a bloomy rind. This cheese originated in France, specifically in the Normandy region, in the village of Camembert. The first Camembert was created by Marie Harel in 1791, using raw cow’s milk. Today, both raw milk and pasteurised cow’s milk are used in production, depending on regional regulations and production methods.

Camembert de Normandie is a protected name under the French government’s Appellation d’Origine Contrôlée (AOC) system. This designation ensures that only cheese made in the Normandy region using traditional methods can be called Camembert de Normandie. The AOC status protects the style, ingredients, and origin of this popular cheese.

Most modern producers do not use the exact process Marie Harel followed, but only those using the original methods and raw cow’s milk can label their cheese as Camembert de Normandie. Cheeses made outside this region or with pasteurized milk are simply called Camembert.

Flavour, Texture, and Ripening

Fresh Camembert cheese has a bland, crumbly, and hard texture with a milky, sweet taste. As the cheese ages, the interior becomes smooth and develops a runny texture. The signature white skin, or bloomy rind, is formed by yeast culture and specific moulds. When ripe, Camembert offers a soft, supple, chalky, smooth, and creamy texture with a runny centre. The cheese develops an earthy aroma and flavour, often described as buttery, creamy, milky, and tangy. Some people enjoy baking Camembert, which enhances its creamy and runny texture, making it perfect for serving with crusty bread, crackers, or fruit.

Camembert and Brie: Similarities and Differences

Brie and Camembert are both cow’s milk cheeses from northern France and are classified as soft, bloomy rind cheeses. They are often compared due to their similar appearance and production methods. Both cheeses have an edible rind and a creamy interior, and both can be served on a cheese board or baked.

However, there are differences. Brie is typically made in larger wheels and has a higher milk fat percentage, resulting in a creamier texture. The cream added to Brie increases its fat content, making it softer and milder. Camembert, on the other hand, is denser, aged for a shorter period, and has a slightly stronger flavor with deeper earthy notes. The lactic starter in Camembert is usually added multiple times during production, which contributes to its stronger flavours compared to Brie. As the cheese ages, Camembert develops a more pronounced taste and runny texture.

Enjoying Camembert Cheese

Camembert is delicious served at room temperature on a cheese board with crusty bread, nuts, fruit, and honey. It can also be baked and paired with wine or added to recipes for pasta and pizzas. The cheese can be wrapped and stored properly to maintain its flavour and texture.

Conclusion

Camembert cheese is a classic French cheese with a rich history, distinct flavour, and a unique place among popular cheeses. Whether you enjoy it baked, on a cheese board, or as part of your favourite recipes, Camembert’s creamy, earthy qualities make it a favourite for many.

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