SEE ALSO: The ultimate list of French cheeses you need to try at least once in your life →

The origins of Camembert

Camembert was first made in Normandy, France. Its history dates back to 1791 when a farmer named Marie Harel created it. The cheese is named after the village of Camembert in Normandy. It quickly became popular and remains one of the most well-known French cheeses today.

Camembert’s roots are closely tied to the Normandy region. The rich pastures of Normandy provide ideal conditions for dairy farming. and the region’s cows produce high-quality milk, which is essential for making top-quality Camembert.

The story goes that Marie Harel learned the recipe from a priest who was fleeing the French Revolution. She used her own techniques to develop what we now know as Camembert. Over time, the recipe spread beyond Normandy, and by the 19th century, it was being sold all over France.

How Camembert cheese is made

Making Camembert is a craft that requires skill and patience. The process starts with cow’s milk, which is the base ingredient. Traditionally, unpasteurised milk is used, though today many producers use pasteurised milk for safety reasons.

Once the milk is collected, a starter culture is added. This helps the milk curdle. Rennet, an enzyme, is then added to speed up the process. After a few hours, the curds form and are cut into small pieces to release the whey.

The curds are then placed into moulds. This is where the cheese takes its shape. Over the next few hours, the whey drains away, leaving behind a soft cheese. It’s then salted, which helps with flavour and preservation.

After salting, the cheese is left to mature. This is the crucial step that gives Camembert its distinctive texture and taste. Maturation typically takes between two and four weeks. During this time, the cheese develops a white, bloomy rind. Inside, the cheese becomes soft and creamy.

Traditional vs. industrial Camembert cheese

There is a difference between traditional Camembert and the industrial versions you find in supermarkets. Traditional Camembert is made with raw milk and follows strict guidelines. It’s known as “Camembert de Normandie”. To carry this name, it must be made in Normandy using local milk and traditional methods.

Industrial Camembert, on the other hand, is often made with pasteurised milk. It’s mass-produced and may not have the same depth of flavour as traditional versions. While still delicious, it lacks some of the character that makes authentic Camembert so special.

The production of Camembert has become a point of pride for Normandy. The AOP (Appellation d’Origine Protégée) label protects traditional Camembert de Normandie. This ensures that the cheese is made to exacting standards.

The flavour profile

Camembert has a complex flavour profile. When young, it has a mild, slightly earthy taste. As it matures, the flavour becomes stronger, with more pronounced earthy and mushroom notes. The rind is edible and adds a slight bitterness to the overall taste.

The texture is soft and creamy, especially when the cheese is at room temperature. The inside should be gooey and spreadable. The contrast between the bloomy rind and the soft interior makes for a delightful experience.

Many people compare Camembert to Brie, another soft French cheese. While similar in appearance, Camembert tends to have a more robust flavour. Brie is usually milder and creamier, while Camembert has a stronger, more pungent taste as it matures.

How to enjoy Camembert

Camembert is best enjoyed at room temperature. Take it out of the fridge about 30 minutes before serving. This allows the cheese to soften and its flavours to develop fully.

There are many ways to enjoy Camembert:

• On its own: A slice of Camembert on a piece of baguette is a simple yet delicious treat.
• With fruits: Camembert pairs well with fruits like apples, pears and figs. The sweetness of the fruit complements the earthy flavours of the cheese.
• Baked: Baked Camembert is a very popular dish around the world. Simply place the whole cheese in an ovenproof dish and bake until it’s soft and melty. Serve with crusty bread or crackers for dipping.
• In salads: Add slices of Camembert to a fresh green salad. It pairs beautifully with walnuts, apples and a light vinaigrette.
• With wine: Camembert pairs well with a variety of wines. Some great choices would include an oaked Chardonnay or a dry Riesling.

Storing Camembert cheese

Camembert should be stored in the fridge. Keep it in its original packaging, or wrap it in wax paper. Avoid plastic wrap, as this can cause the cheese to become overly moist.

Camembert continues to mature even after you buy it. If you prefer a milder taste, eat it sooner rather than later. For a stronger flavour, allow it to sit in the fridge for a few days before eating.

Once opened, Camembert should be consumed within a week. It’s best to check the cheese regularly for any signs of spoilage, such as an overly strong ammonia smell.

Health benefits of Camembert

Like many cheeses, Camembert is a good source of protein and calcium. It also contains beneficial bacteria that can aid digestion. However, it’s also high in fat and calories, so it’s best enjoyed in moderation.

Camembert is rich in vitamins like B12, which is important for brain health and red blood cell production. It also provides other nutrients such as vitamin A, which supports eye health and the immune system.

If you’re lactose intolerant, you may still be able to enjoy Camembert. The fermentation process reduces the lactose content, making it easier to digest for some people.

Camembert around the world

Although Camembert originated in France, it’s now produced in many countries. You can find versions of Camembert made in the UK, the USA and even Australia. However, these versions often differ in flavour and texture due to differences in milk and production methods.

In Britain, Camembert is becoming increasingly popular. Many artisan cheesemakers are now producing their own versions, using British milk and local techniques. The best example of this is Hampshire Cheeses’s Tunworth.

While they may not have the AOP status of French Camembert, they are often delicious in their own right.

Fun facts about Camembert

• The round box: The iconic wooden box that Camembert comes in was invented in the late 19th century. It allowed the cheese to be transported more easily and helped its popularity spread.
• War-time cheese: During World War I, Camembert was included in the rations of French soldiers. This boosted its reputation and made it a symbol of French pride.
• Camembert in space: In 2021, a French astronaut took Camembert with him to the International Space Station. It was part of a special meal to celebrate French cuisine.

The Camembert controversy

In recent years, there has been some controversy around the production of Camembert. As demand for the cheese has grown, many large-scale producers have started using pasteurised milk. This has led to a debate about whether pasteurised Camembert can truly be called Camembert.

Traditionalists argue that raw milk is essential to the flavour of authentic Camembert. They believe that pasteurisation removes some of the complexity and depth of the cheese. On the other hand, pasteurised Camembert is safer and has a longer shelf life, making it more accessible to a wider audience.

In response to this debate, French authorities introduced stricter rules around the use of the name “Camembert de Normandie”. Only cheeses made with raw milk and following traditional methods can use this label.

The future of Camembert

As consumer tastes evolve, Camembert continues to adapt. While traditional methods are still prized, there’s a growing interest in innovation within the cheese industry. Producers are experimenting with new techniques, flavours and even plant-based alternatives.

In the UK, for example, there’s been a rise in vegan cheeses, including versions of Camembert made from cashews or other nuts. These plant-based alternatives aim to mimic the creamy texture and rich flavour of traditional Camembert, though they’re not yet able to fully replicate the experience.

Camembert is also facing challenges from climate change. The dairy industry relies heavily on the environment, and changes in weather patterns could impact the quality of milk and the ability to produce certain cheeses. This is a concern not just for Camembert but for all artisanal cheeses.

Conclusion

As you can see, Camembert is more than just a cheese, it’s a symbol of French culture and tradition. From its humble beginnings in Normandy to its worldwide fame, Camembert has captured the hearts of cheese lovers everywhere.

Whether you prefer it mild or strong, baked or fresh, Camembert is a versatile cheese that can be enjoyed in many ways. Its creamy texture and earthy flavour make it a favourite on cheese boards and in recipes alike.

As Camembert continues to evolve, its rich history and unique taste ensure that it will remain a beloved cheese for generations to come.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Camembert: Pride of Normandie (France’s Famous Soft Cheese) appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to which cheeses you can eat during pregnancy →

What are soft white mould cheeses?

Also known as bloomy rind cheeses, soft white mould cheeses are a delectable category of cheese celebrated for their luxurious texture and delicate flavours. What defines these cheeses is their velvety, edible white rind, which results from the growth of a specific mould called Penicillium candidum or Penicillium camemberti.

This mould thrives in the moist conditions created by the cheese’s high moisture content and adds a characteristic earthy aroma and complex taste to the cheese. Notable examples include Brie, Camembert, Chaource and Coulommiers, a milder variation similar to Brie.

These famous examples of soft cheeses showcase the diverse range within this category, each offering a delightful sensory experience for cheese aficionados around the world.

Risks associated with soft cheeses during pregnancy

So, this leads us to the big question: “Can you eat soft cheese during pregnancy?”.

While soft cheeses are beloved for their luxurious texture and exquisite taste, they come with specific risks, especially for expectant mothers. The primary concern with these cheeses during pregnancy revolves around the potential presence of harmful bacteria, particularly Listeria monocytogenes.

The soft, moist interior and the edible bloomy rind create an ideal environment for bacteria to thrive. As a result, these cheeses are susceptible to contamination.

What is Listeriosis?

Listeria monocytogenes, a bacterium found in contaminated food and soil, poses a significant risk, especially to pregnant women. Unlike many other bacteria, Listeria can thrive at refrigeration temperatures, making it a formidable adversary.

While healthy individuals might experience only mild symptoms, for pregnant women, the consequences can be severe. Listeriosis, the infection caused by Listeria, can lead to complications such as miscarriage, stillbirth, premature delivery or life-threatening infections in newborns.

Due to the changes in the immune system during pregnancy, expectant mothers are more susceptible to Listeria infections, making it crucial to adopt strict food safety practices.

You can read more about this bacterium and the types of food it often contaminates in our dedicated post here.

Why are soft cheeses at risk of Listeria contamination?

The soft, creamy texture of these cheeses presents an additional challenge. Unlike harder cheeses, the softer varieties have higher moisture content, providing a hospitable environment for bacteria.

Even if made from pasteurised milk, soft white mould cheeses can become contaminated after the pasteurisation process, emphasising the need for cautious consumption.

Are there safer alternatives?

To mitigate these risks, it’s crucial for expectant mothers to opt for safer cheese choices. Hard cheeses, such as Cheddar, Manchego or Gouda, are generally considered safe during pregnancy as they undergo a longer ageing process. This leads to a lower moisture content which reduces the risk of bacterial contamination.

Hence, those pressed cheeses present a better choice for your cheese boards and snacks.

How can you make soft cheese safe?

This is where it gets really interesting. Thoroughly cooking any type of cheese until steaming hot will actually destroy any harmful pathogens that may be present in it. Indeed, most harmful bacteria like Listeria do not survive temperatures above 75°C/165°F.

This process not only eliminates the risk of listeriosis but also enhances the overall safety of the dish in which the cooked soft cheese is used. It is essential, however, to ensure that the cheese is uniformly heated to the recommended temperature throughout the cooking process to guarantee the destruction of any potential bacteria.

What does all this mean? Well, if you are desperately missing your favourite soft cheese, you can actually cook them to render them safer. Cheeses in this category include Brie, Chaource and even unpasteurised ones such as Camembert de Normandie.

Safe soft cheese recipes for pregnant women

Expectant mothers need not abstain from the indulgent delight of soft cheeses like Brie and Camembert during pregnancy. By ensuring proper cooking, these creamy cheeses can be incorporated into delectable and safe recipes.

Here are three delightful dishes designed to tantalise taste buds while prioritising the health of both mother and baby.

1. Baked Brie with Herbs & Nuts: Indulge in a warm, gooey Brie drizzled with honey, sprinkled with mixed nuts, and baked to perfection. Served with fresh herbs, fruits or crackers, this dish offers a delightful blend of sweet and savoury flavours.
2. Camembert & Caramelised Onion Tart: Experience the harmony of flavours with a buttery puff pastry topped with caramelised onions and Camembert. Baked until golden, this tart showcases the creamy Camembert alongside the sweetness of caramelised onions, creating a savoury masterpiece.
3. Brie & Turkey Grilled Cheese Sandwich: Create a gourmet grilled cheese sandwich by layering succulent slices of roasted turkey and creamy Brie cheese between slices of artisanal bread. Grilled to golden perfection, this warm and melty delight offers a harmonious fusion of tender turkey and velvety Brie.

These recipes not only incorporate the creamy richness of soft white mould cheeses but also ensure they are thoroughly cooked, making them safe options for pregnant women. Enjoy these delectable dishes with the peace of mind that comes from making informed and delicious choices during pregnancy.

Conclusion

In the exhilarating journey of pregnancy, culinary cravings often meet caution, especially when it comes to delicate delights like soft white mould cheeses. Throughout this exploration, we’ve demystified the world of Brie, Camembert and their creamy counterparts.

Navigating the realm of soft cheese during pregnancy demands mindfulness, but it doesn’t mean sacrificing on flavour. By ensuring thorough cooking, expectant mothers can still eat soft cheeses during pregnancy without compromising safety.

From warm, baked delights to gourmet sandwiches, there are numerous culinary creations that offer a delightful balance of indulgence and caution.

References

Safety in Pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.   

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.   

Fat

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.   

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.   

Protein

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.   

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Can You Eat Soft Cheeses During Pregnancy? (FSANZ/FDA) appeared first on Cheese Scientist.

SEE ALSO: Do you know your double creams from your triple creams? →

What is ripening?

This is an incredibly complex process and it would take a dissertation to attempt to explain all of it. Therefore, let’s focus on one particular component today, proteolysis. And how it contributes to the soft texture of white mould cheeses like Brie and Camembert. 

A sliding scale of textures

Picture this. You’ve just cut through this gorgeous Camembert that you bought from your monger. And you notice a range of textures through the cross-section. The centre is still quite light in colour and firm (we’ll call this chalky).

On the other hand, the bit just under the surface is more yellow and soft (we’ll call this oozy). Why does it look like this?

Cheese is a network of proteins

Basically, cheese is a network of a specific type of protein called casein. And proteolysis is the process by which said proteins are broken down.

Quick linguistic detour: Lysis is actually derived from the Greek work lýsis which means “loosening”. Hence, proteolysis is the loosening of proteins. 

What causes proteolysis in cheese?

Before we talk about how proteolysis affects texture and colour of cheese, let’s take a brief look at why it happens.

Actually, enzymes called proteases are the main cause of proteolysis in cheese. They can come from coagulants like rennet (see link in bio to read more about rennet), starter culture bacteria and surface mould. 

Penicillium camemberti

In the case of Camembert, the mould on the surface (Penicillium camemberti) produces proteases that break down the protein and produce ammonia.

Unsurprisingly, this process begins with the part of the cheese that is directly underneath the rind. Eventually, it slowly spreads towards the centre.

Why is the colour different?

As the protein breaks down, the cheese’s texture loosens. Consequently, this causes the cheese to become more oozy. But why is the colour slightly different to the chalky centre?

Ammonia, I’m talking to you! Effectively, the ammonia that is formed when the protein breaks down makes the cheese less acidic near the surface. This further impacts how the proteins stick together. As a result, the cheese looks slightly translucent with a tinge of yellow.  

Ripening from the surface to the centre

During maturation, the cheese softens first near the rind, but the centre still has a strong casein structure and is, hence, more chalky. 

If you let your Camembert ripen for long enough, the entire structure will eventually break down to become completely oozy. Unfortunately, this also leads to higher ammonia levels which may create an unpleasant smell. 

The process by which the centre goes from chalky to oozy is a fairly complex one and involves the cheese’s acidity and calcium levels. And that would be a separate blog post in its own right.

Now you know that happens to soft cheese at it ripens

So, there you have it. This is what happens to soft cheese as it ripens. 

Now, tell me… Do you like your soft cheeses with a chalky centre? Or do you prefer them oozy throughout? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post What Happens To Soft Cheese As It Ripens? appeared first on Cheese Scientist.