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Camembert

Camembert is a soft cheese with a flowery rind. Camembert is made by allowing a white mold (Penicillium Candida) to grow on the outside for a few days. The mold forms a white rind and helps create the smooth texture.

Germany's version of the Camembert (30-60% fat content) is milder than the French Camembert.

       Camembert
Photo: © Richard Griffin
    
Cheese Category:  Soft Cheese with Flowery Rind

Country of Origin:  Germany 

Specialty of:  Throughout Germany 


Cheese Characteristics

Main Ingredient(s): Pasteurized Cow's Milk

Age (Ripening Period): 5+ weeks

Flavor: Slightly tangy, nutty

Consistency: Changes with age. Younger cheeses are white and firm. They become softer and more yellow as they ripen. Overripe Camembert is runny.

Sliceable? No

Spreadable? Yes

Crumbles? No

Use for melting? Yes

Use in dips? No

Dessert cheese? Yes


Cooking and Preparation Tips
Ripe Camembert is spreadable and works well spread on bread or a bread roll for a light meal. Camembert also tastes great breaded and fried.

Hard, unripe Camembert can be left out at room temperature (in its original packaging) to help it ripen. Once it reaches the desired ripeness, store it in the refrigerator for up to 3 days.

Before serving, allow the cheese to sit at room temperature for 2 hours so that its aroma becomes fully developed.

Store apart from other types of cheese. The flowery rind from the Camembert can spread and grow on the other cheeses. 

Camembert Recipes
Butterbrot with Cheese and Vegetables 
Butterbrot with Jam and Camembert 






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