Camembert cheese can be enjoyed in XY ways. Read in which dishes its taste stands out

For cheese lovers, there is no other option than to read this article and find out how incredibly delicious and versatile Camembert is!

Find out what is its dominant feature, how it differs from other maturing cheeses, how to replace it, but also in which recipes to enjoy it the most so that its typical taste stands out!

What is Camembert?

The white rind of Camembert is an unmistakable feature of this cheese. Equally typical is its mother-of-pearl interior, which is smooth and soft.

This white mold cheese features earthy and sweet notes with subtle hints of caramelized butter and mushrooms. The aftertaste is soft and slightly sour, with a pleasant finish.

Camembert, which was first introduced in northern France, is only slightly more famous than Brie. It is during production that differences appear.

Melted creamy perfectly matured cheese.

How is Camembert made?

To ensure that a rind forms on the cheese, a yeast culture must be mixed into the mixture during coagulation. This is done before curdling the milk, allowing the culture to spread and develop.

Once the curd is formed from the milk, it is cut and poured into moulds, strained from the whey and transferred to the brine. Salting prevents unwanted mold and at the same time adds flavor to the cheese.

The cheese is then stacked on shelves and turned regularly to ensure that the mold grows evenly from the inside out while the center remains creamy.

Aging takes at least 4 weeks, resulting in a smooth and slightly firm texture. As the cheese ages, it becomes softer and stronger in flavor.

Depending on the type, camembert can be made from either pasteurized or raw milk.

Stacked rounds of camembert in the maturing room.

How does camembert taste?

Camembert has an intensely nutty, buttery flavor with a touch of earth and mushroom undertones.

It also has a soft, creamy texture without being too runny.

The taste and aroma depend on the type of milk used and the length of maturation. Older camembert will have a white rind and ivory interior, while fresh camembert will have a yellow rind and an off-white interior. When it comes to very old camembert, it is even more buttery and nutty than fresh.

Nutritional values of camembert per (100 g)

Calorie Carbohydrates Sugars Fats Saturated fatty acids Proteins Fiber Salt
299 calories 0.5 g 0.5 g 24 g 15 g 20 g 0 g 842 mg

What to replace camembert with?

When choosing a substitute for Camembert, cheeses with a similar appearance and fine texture are good substitutes.

A milder and softer white mold variant is Brie, which shares many similarities with Camembert. It’s less earthy and the flavors are soft and mild, with hints of butter and fresh mushrooms. It’s great on its own or paired with grapes, nuts and white wine.

In addition to Brie, other creamy, ripening cheeses such as Saint-André, Brillat-Savarin or Mt. PUSH.

Why is camembert different from ermine?

The main difference is in the basic attributes of taste, appearance and smell. C amembert is aged for up to 35 days, at the end of which the cheese has a creamy bright ivory white interior with a sharp aroma. The aroma is slightly earthy to mushroomy, the taste is milky and fruity, with slight saltiness and acidity. The smaller the inside of the curd, the more mature the cheese, a more liquid inside under the crust is not harmful.

Compared to ermine, French camembert has a more pronounced smell, which is compared to the smell of a cellar, a stable or even rotten cabbage. From real ermine, only neutral tones should be felt together with the smell of mold from the surface of the cheese, which resembles mushrooms.

The difference between ermine and French camembert cheese.

Comparison of nutritional values in selected cheeses per 100 g

A type of cheese Calorie Fat Proteins
Camembert 1,213 kJ 24 g 18 g
Mascarpone 1,463 kJ 36 g 6 g
Feta cheese 976 kJ 20 g 11 g
Mozzarella 947 kJ 17 g 18 g
Cottage 497 kJ 7 g 11 g

Where to use Camembert?

Camembert is an excellent addition to cheese-encrusted plates and is best enjoyed at room temperature with fruit, nuts, baguette slices and crackers. Camembert also goes well with walnuts, white wine or with honey and plum chutney (try one of these cheese recipes ).

It bakes well, either wrapped in pastry (as in this recipe for Baked Camembert in Puff Pastry ) or without, and once baked, Camembert will have a slightly stronger flavor than baked camembert.

Melt slices or chunks of ermine in au gratin dishes, baked dishes, sauces, grilled cheese sandwiches (try this Baked Cheese Toast recipe ) and paninis, or on pizzas (like these fluffy pizzas ).

Serve the ermine at room temperature by removing it from the refrigerator at least half an hour before serving.

Ideas where to use Camembert in various dishes.

How to store camembert?

Refrigerate Camembert in its original packaging until ready to use. Then remove from the fridge and let the cheese sit for about an hour to come to room temperature for the best flavor and texture.

Once opened, wrap it in its original wrapping or wax paper, then wrap it tightly in foil and store it for up to two weeks.

Check the cheese before eating. The rind should look fresh and white, and the round of cheese should feel plump.

Look out for wet, slimy or brown spots or sagging texture.

Camembert can also be frozen for up to three months. To freeze it, wrap it tightly in plastic wrap or foil and store it in ziplock bags and squeeze out the air.

Thaw the cheese overnight in the refrigerator before using. The consistency can be slightly affected by freezing, so the cheese will go best with cooked dishes.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)