Camembert

Camembert: Nutrition, History and Cooking Guide

Camembert is a soft, white-rinded cow's milk cheese from the Pays d'Auge region of Normandy in northern France, closely related to Brie but with a distinct history, production method, and — in its authentic form — a richer, more pungent, earthier character. The cheese is traditionally attributed to Marie Harel, a farmer from the village of Camembert who is said to have received instruction from a priest fleeing the Revolution in the 1790s and subsequently perfected the cheese. Camembert de Normandie holds PDO status, requiring production from raw milk of Normande breed cows in specific Norman departments, in traditional moulds, with hand-ladling of curd — a gentle process that preserves the texture. The industrial "Camembert" sold widely internationally is made by a different, pasteurised, mechanised process and has a substantially different and milder character than the authentic PDO product. Camembert became nationally and internationally famous when it was first distributed in the distinctive round wooden box in 1890, which made transportation practical. In France, Camembert remains one of the most consumed and culturally significant cheeses, associated with Norman dairy tradition, crusty baguettes, and red Normandy apples.

Nutritional Value of Camembert

Camembert provides 300 kcal and 19.8 g of protein per 100 g, with 24.3 g of fat — slightly lower in calories than Brie and significantly lower than hard cheeses. Calcium at approximately 388 mg per 100 g is very good for a soft cheese. It provides vitamin A, B12, phosphorus, riboflavin, and the bioactive compounds produced by the Penicillium camemberti surface culture.

How to Serve and Bake Camembert

Authentic Camembert is served at room temperature on a cheese board, where its rind forms a casing around near-liquid interior. The entire cheese — rind included — is eaten. For baked Camembert: remove from its wooden box, score the top rind, rub with olive oil and a little garlic, replace in the wooden box (or in a foil dish), and bake at 200°C for fifteen to twenty minutes until the interior is completely molten. Serve immediately with crusty bread, crudités, apple slices, and chutney for dipping. The baked Camembert has become one of Britain's most popular sharing starters and informal party dishes.