⚡Camembert cheese: Quick guide

Camembert is a soft-ripened French cheese known for its sumptuous, buttery interior and elegant white rind. A true classic from Normandy, this type of cheese offers rich flavour and a texture that’s both decadent and approachable. Whether you’re spreading it fresh, baking it until gooey, or simply savouring it on a board, Camembert brings a touch of French charm to any moment.

🇫🇷 Origin & history

Camembert originates from the village of Camembert in Normandy, France. Legend has it that in the late 18th century, a farmer named Marie Harel developed the cheese after guidance from a local priest. Over time, the cheese grew in reputation and became a symbol of French cheesemaking tradition. Many authentic versions carry the AOP designation (Appellation d’Origine Protégée), meaning they must be produced in Normandy under specific conditions.

🧂 How Camembert is made

Camembert is made from cow’s milk, typically raw (for the traditional style) or pasteurised (in some modern versions). The process includes:

• Curdling: Milk is warmed, and rennet is added to form curds.

• Cutting/Draining: The curds are cut and drained gently to retain moisture, which contributes to their creamy texture.

• Moulding & Salting: The curds are placed in small round moulds, salted, and the moulded wheels are turned to ensure uniform ripening.

• Ripening with the White Rind: A culture of Penicillium camemberti (or candidum) is applied, resulting in the formation of a white, bloomy rind. The wheels are aged at cool temperatures and high humidity for around 3-4 weeks, during which the interior transforms into its signature soft, creamy core.

  You can check out our How cheese is made post for a deeper dive into cheese's creation.

🧫 Types & styles of Camembert

Although beloved for its classic form, Camembert comes in various styles:

• The traditional Camembert de Normandie AOP, made with raw milk in Normandy under strict regulations.

• Pasteurised versions are more widely available internationally and may have a slightly different flavour profile.

• Variations aged longer or wrapped in different packaging (wooden box vs cardboard vs foil), influencing texture and aroma.

Camembert quick nutrition guide

🧊 How to store Camembert

• Unopened: Store in the refrigerator in its original packaging. Traditional raw-milk versions should be consumed soon after their “best by” date for optimal flavour.

• Opened: Wrap the cheese in wax or parchment paper, then loosely in foil or plastic wrap to retain moisture while allowing the cheese to “breathe.” Store in the vegetable crisper or a cheese dome if available. Consume within ~5-7 days once opened.

• Freezing: While possible, freezing Camembert can alter its creamy texture and is generally best avoided unless you intend to use it in cooking rather than eating fresh.

  Check out our comprehensive How to store cheese guide for more info on storing different types of cheese.

🍷 Pairings & serving ideas

Camembert’s lush texture and mellow, earthy flavour pair beautifully with:

• Wine: A crisp Champagne or a light Pinot Noir is a classic match. A cool cider or a dry Rosé works beautifully too.

• Beer/Cider: A Normandy cider or a Belgian ale complements the cheese’s creaminess.

• Accompaniments: Sliced apples or pears, crusty baguette or multigrain crackers, honey or fig jam, walnuts, prosciutto.

• Serving Tip: Let Camembert come to room temperature (~30-45 minutes) before serving to fully experience its creamy interior. For a warm treat, bake it for ~10 minutes at 175 °C (350 °F) until gooey — serve immediately with bread or fruit for dipping.

  For more pairing ideas, have a look at our ultimate cheese pairing guide.

⚖️ Camembert vs Brie

While both Camembert and Brie are soft-ripened French cheeses with white bloomy rinds, there are subtle yet meaningful differences:

• Camembert typically has a smaller wheel size and a longer ageing time, giving it a slightly more robust, earthy flavour compared to Brie’s milder profile.

• The milk source, location of production, rind treatment, and ageing conditions differ, resulting in distinct textures and flavour nuances.

📋 Quick facts

• Milk type: Cow’s milk

• Country of origin: France

• Region: Normandy

• Texture: Soft, bloomy-rind

• Flavor profile: Buttery, earthy, mushroom-like

• Typical ageing: ~3-4 weeks (longer in some versions)

• Best pairings: Champagne, cider, apples, honey, crusty bread

💡 Fun fact

During World War I, Camembert was included in the rations of French soldiers. Its popularity among troops helped spread its fame far beyond Normandy’s borders. Today, it remains a beloved symbol of French cheesemaking.

🧀 Final slice

Camembert captures everything people love about French cheese — rich, creamy, and irresistibly rustic. Whether you’re serving it at a dinner party, melting it in the oven, or simply enjoying a wedge with a crisp cider, this cheese transforms even simple moments into something indulgent.