Camembert

Camembert is a soft, cow’s milk cheese from Normandy, France. It is formed into small wheels, typically around 250 grams, with a pale, creamy interior and a white bloomy rind produced by surface ripening with the mold Penicillium camemberti.

Origin and history: The cheese is named after the village of Camembert in Normandy and is traditionally associated with the late 18th century. A widely told legend attributes its creation to Marie Harel, who is said to have learned cheese-making from a priest from Brie. The cheese gained widespread popularity in the 19th century and became one of France’s best-known varieties.

Production: Milk is coagulated and the curd is cut, drained into molds, lightly pressed, and salted. The wheels are aged under controlled conditions, allowing a white rind to form on the outside while the interior softens to a creamy paste. The aging process determines texture and flavor, which intensify as the cheese ripens.

Geography and regulation: Camembert de Normandie is a protected designation of origin in France, established to safeguard traditional methods and geographic origin within Normandy. In practice, many Camembert cheeses available worldwide are mass-produced outside the region and may use pasteurized milk or varying production methods, while still bearing the Camembert name.

Flavor and texture: When ripe, Camembert develops a creamy center with a distinct earthy, mushroomy aroma and a buttery, slightly nutty flavor. The rind is edible and contributes to the overall taste.

Uses: Camembert is commonly eaten with bread or crackers, fruit, and cider or light wines. It can be enjoyed at room temperature, baked, or melted into dishes and sauces.