Camembert

What is Camembert?

Reminiscent of barren fields covered in snow, the bloomy rind of Camembert is unmistakeable. Equal in beauty, the pearly interior is smooth, soft and holds its consistency throughout. Kissed with earthy and sweet tones, this white mould cheese captivates with its slight hints of caramelised butter and foraged mushrooms. The aftertaste is rounded and somewhat tangy, with a pleasant and soft finish.

First introduced in northern France, Camembert is recognized for its intense character. Its production process highlights its distinct qualities, resulting in a unique cheese experience.

Sat beside walnuts, white wine or dressed in honey and plum chutney, Camembert will find a way to complement them all. As a starter or dessert, baked Camembert offers rich dipping for fruit, vegetables or biscuits. Serve Camembert at room temperature by removing it from refrigeration at least half an hour before serving.

How Camembert is made

The bloomy rind is more than just a stunning landscape. Balancing not only texture, it serves to provide a subtle contrast to the savoury interior and helps give it its smooth consistency.

To ensure the cheese develops a rind worthy of a Camembert, it is mixed with a yeast culture during the coagulation. This is done before the milk is curdled, allowing the culture to spread and develop. Once the milk has formed a curd, it is cut and poured into moulds, drained of whey and set to brine. Brining prevents any unwanted mould, while also providing flavour. The cheese is then arranged on shelves and turned regularly, ensuring that the mould grows evenly from the inside out, while also making the centre creamy. Aging takes at least 4 weeks, resulting in a smooth and slightly firm texture. As the cheese ripens, it becomes softer and stronger in taste.

Pick another White Mould Cheese

If you appreciate the qualities of Camembert there are other cheeses you might enjoy.

Brie is known for its mild, soft characteristics. It offers subtle flavours with hints of butter and fresh mushrooms. When young, its interior is slightly firm, becoming softer as it ages.

Creamy White is characterised by its thin rind and creamy interior. The flavours are mild, with notes of butter and hazelnut, making it enjoyable on its own or paired with grapes, nuts, and white wine.