Description
Camembert Cheese
About Camembert
Camembert is one of those cheeses that everybody seems to know. That little round cheese with its snowy white rind has become almost shorthand for French cheese.
Although it can look rather like a small Brie, the two are quite different. Camembert is usually more rustic and earthy, with deeper mushroomy flavours developing as it ripens. And while the most famous Camemberts come from Normandy, these days cheeses called Camembert are made all over the world.
The protected one is Camembert de Normandie PDO, which has its own strict rules about where and how it can be made. But the cheese on this page is simply Camembert — inspired by that great Normandy tradition without claiming to be the PDO original.
The Camembert Style
Camembert may have begun life in Normandy, but today the name is used for cheeses made far beyond its original home. You’ll find Camembert made with raw or pasteurised milk, by tiny artisan dairies and much larger producers, and the flavour can vary enormously from one to another.
What they generally share is that familiar small round shape, a white bloomy rind and a cheese that ripens from the outside in. When young, the centre can be firm and chalky, while the paste just beneath the rind is already beginning to soften. As it matures, that creaminess gradually works its way towards the middle.
Camembert – Jen’s Tasting Notes
One of the things I love about Camembert is how much it changes as it ripens.
When it’s young, the centre can be quite firm and chalky, while the cheese immediately beneath the rind has already started to become soft and creamy. Given a little more time, that ripening works its way towards the middle until the whole cheese becomes beautifully soft and yielding.
The aroma changes too. Expect cream, butter and fresh mushrooms at first, developing into deeper earthy and sometimes slightly vegetal notes as the cheese matures. A really ripe Camembert can even give you hints of cabbage or cauliflower — which might not sound particularly appealing, but somehow it works!
Flavour-wise, there’s sweet milk and buttery richness followed by mushrooms, earthiness and a gentle tang. The rind brings another layer of flavour and sometimes just a touch of bitterness.
Compared with Brie, I generally find Camembert a little more rustic and earthy. And that’s exactly why I like it.
How to Serve and Pair Camembert
- Make sure you take it out of the fridge a good hour before you want to eat it so it has time to soften and the flavours can really develop.
- Classic pairings: A lightly oaked Chardonnay works beautifully. It has enough acidity to balance the creaminess while picking up those lovely buttery flavours.
- Something a little different: A dry cider is a brilliant match. The crisp apple flavours and gentle fizz cut through the richness of the cheese.
- On the plate: Keep it simple with a fresh baguette and some crisp apple or pear. A handful of walnuts adds a lovely earthy crunch too.
- In the kitchen: Camembert is fantastic in a toasted sandwich. Add some caramelised onions or a little onion chutney and let the cheese melt into all the gaps. Proper comfort food.
Jen’s note: Camembert is a brilliant cheese for showing how ripening works. Cut one too young and you’ll see a firm, chalky centre surrounded by a softer layer. Leave it to mature and that softness gradually works its way towards the middle. Same cheese, completely different experience.
Buying Camembert
- Brand or Producer: Isigny Sante Mère
- Product name: Camembert
- Milk: Cow
- Country: France
- Region: Normandy
- Strength: Strong
- Vegetarian: No
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- 100g wedge, £3.95
- 500g wedge, £19.75
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, mould cultures
