Camembert

How to Choose the Best

Camembert cheese is a soft-ripened cows’ milk cheese that is ivory to buttery yellow in color. This creamy cheese is covered by a semi-hard, edible white rind. Camembert is aged for a minimum of 3 weeks. Younger Camembert has a harder and more crumbly texture. Camembert is at its best when allowed to ripen, which makes the cheese become slightly runny. The cheese should have a subtle and delicate salty flavor. As the cheese ages, its flavor and aroma will become stronger. In the United States and Australia, Camembert is made with pasteurized milk. In Europe Camember made with unpasteurized milk is widely available. In many cases price correlates to quality as more expensive cheeses may be aged longer or come from small artisanal producers.

Shelf Life and Storage

Store Camemeber in the refrigerator, either in a deli drawer or on a refrigerator shelf. The expiration date on the package is the best indicator for how long it will remain fresh. Softer and runnier Camembert has a shorter shelf-life than firmer cheese. Keep Camembert in its original wooden box or wrapped in plastic or wax paper and stored in a resealable plastic bag.

Freezing

Camembert and other soft ripened cheeses should not be frozen.

Preparation Suggestions

Camembert cheese is excellent served at room temperature on its own. It is commonly spread on a baguette or crackers or served with a variety of nuts and fresh and dried fruits. Camembert pairs well with red wines. Camembert can be wrapped in room temperature puff pastry and baked as for Brie en croute. Camembert also goes well with meats and in sauces, soups and sandwich fillings.