Camembert is one of France’s most iconic cheeses. With its creamy texture and earthy flavour, it’s enjoyed all over the world. But what makes Camembert cheese so special? In this post, we’ll explore the history, production process, flavour profile, and how to best enjoy this soft, white cheese.
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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. A light red like Pinot Noir or a crisp white wine such as Chardonnay are good choices.
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 is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
