Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.95 through £19.75
Camembert embodies the pastoral character of Normandy: its lush meadows, grazing cows, and centuries-old dairy traditions. Though now produced worldwide, authentic Camembert remains deeply tied to its terroir. Whether you’re pairing Camembert with bread and cider or using it in a fancier dish, it’s always a treat. Its delicate rind, creamy centre, and earthy aroma make it a true classic, keeping cheese lovers coming back for more.
Camembert always makes me think of the French countryside; you can almost picture green fields just by looking at that perfect white rind. It’s one of those cheeses that everyone seems to know. Although they look similar, it is quite different from Brie. Camembert is a bit more rustic, a bit more expressive, and you can really taste the Normandy pastures in every bite.
Camembert’s story goes back to the late 1700s in the little village of Camembert, Normandy. Legend says that a farmer named Marrie Harel learned her cheesemaking secrets from a priest on the run during the French Revolution. True or not, the lush grass and old dairy traditions of Normandy gave us this wonderful cheese.
Building on these traditions, the cheesemaking process is still notably hands-on. Once the milk has gently set, the curds are scooped into moulds by hand, no pressing here, which keeps all that lovely moisture in and gives Camembert its signature softness. A bit of salt, and then the magic starts as the white rind slowly appears, thanks to Penicillium camemberti.
Camembert can vary widely depending on who makes it, how old it is, and even the milk used. Still, there are a few things you can always count on. That snowy white, downy rind is unmistakable. Underneath, you’ll find a pale, ivory centre that gets glossier and softer as it matures.
Moving to its aromas, you’ll often get notes of fresh mushrooms and a bit of butter when you cut into a Camembert. Sometimes there’s even a hint of cabbage or brassica if it’s really ripe. When it’s just right, all these earthy notes come together without becoming too much. The developing texture is equally intriguing. When Camembert is young, you’ll notice a firmer, chalky centre with a creamy layer just under the rind. Leave it to ripen, and it turns beautifully soft; sometimes you can almost scoop it with a spoon. It’s rich and coats the mouth, but never feels heavy.
The flavour is gentle, but there’s a lot going on. I always get a first taste of fresh cream and sweet milk. Then those sautéed mushroom notes come through, sometimes with a bit of cauliflower or cabbage. If you pay attention, you might even spot a hint of toasted nuts or a suggestion of garlic or onion at the end. Compared to Brie, Camembert feels more rustic and intense, with deeper mushroom and earthy flavours. The rind adds a gentle bitterness that offsets the creamy sweetness inside. At its best, Camembert is all buttery richness and earthy notes, with a tangy finish to keep things tasty.
Jen’s note: When cooking with Camembert, remember that gentle heat is your friend. Too much and it can split, so just warm it until it’s soft and you’ll keep all that lovely texture and flavour.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, mould cultures
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
