Camembert

Camembert is an enduring symbol of French gastronomic heritage, often featured in art, literature, and cinema as a quintessential element of rural French life. It has become a staple in French cuisine and is recognized worldwide as an ambassador of Normandy’s culinary tradition. The cheese’s protected status and artisanal reputation contribute to its prestige, making it a point of pride for producers and a sought-after delicacy for connoisseurs.

• Camembert’s invention is linked to Marie Harel, a Normandy farmer, in the late 18th century.
• Only cheeses made in Normandy from raw cow’s milk using traditional methods can be labeled “Camembert de Normandie.”
• The cheese’s iconic wooden box was a 19th-century innovation that enabled nationwide and international transport.
• Camembert is often compared to Brie, but differs in size, production, and flavor profile.
• Its edible rind is formed by Penicillium camemberti, contributing to its signature earthy aroma.

Camembert is made exclusively from cow’s milk, which imparts a rich, buttery flavor and creamy texture. For PDO varieties, only raw milk from Normandy cows is used, enhancing the cheese’s depth and regional character.

Traditional Camembert production begins with coagulating raw cow’s milk using rennet. The curds are gently ladled into molds, drained, salted, and then surface-ripened with Penicillium camemberti mold for at least 21 days. This careful process yields a creamy interior and a distinctive bloomy rind. Industrial versions may use pasteurized milk and accelerated ripening techniques, but only traditional methods qualify for PDO status.

Camembert’s interior is creamy, supple, and becomes increasingly runny as the cheese matures. The edible rind is velvety and white, formed by Penicillium camemberti, and delivers subtle mushroomy, earthy notes that complement the mild, buttery paste. The high moisture content ensures a soft, yielding texture throughout.

Camembert is aged for a minimum of 21 days, during which its flavor and texture evolve. Early in maturation, the cheese is firmer and milder; as it ages, the paste softens and develops more pronounced vegetal, nutty, and earthy notes. Proper aging is essential for achieving the characteristic runny center and aromatic rind.

• Served as a table cheese at room temperature
• Featured on cheese boards and platters
• Used in sandwiches for a creamy, flavorful addition
• Baked whole for a molten, indulgent appetizer
• Incorporated into sauces and savory dishes

Camembert de Normandie is protected by the European Union’s Protected Designation of Origin (PDO) since 1992, regulated by the Institut National de l’Origine et de la Qualité (INAO). Only cheeses produced in Normandy from raw cow’s milk using traditional techniques may carry this designation, ensuring authenticity and quality.

Camembert is most commonly sold as a small wheel, typically weighing around 250 grams, and presented in a distinctive wooden box. Industrial versions may also be found in various packaging, but the boxed wheel remains the standard for both artisanal and commercial offerings.

• Fresh apples and pears for a crisp, fruity contrast
• Roasted nuts to complement the cheese’s earthy notes
• Light red wines such as Pinot Noir or Beaujolais
• Dry cider for a traditional Normandy pairing

Choose Camembert with a firm, intact rind and a subtle earthy aroma. For optimal flavor, allow the cheese to reach room temperature before serving. Store in its original box or wrap loosely in wax paper in the refrigerator; avoid airtight containers, which can trap moisture and accelerate spoilage. Consume within a week of opening for best texture and taste.