Camembert is a soft Cow’s milk cheese with a chewy, bloomy rind; firmer in texture and with a riper, more earthy character than Brie, of which it is often described as a more mature version. First made in the late 18th century in Normandy, France: Camembert is traditionally made from unpasteurized milk, many modern cheese makers use pasteurized milk instead. AOC (in English “protected designation of origin”) varieties are still required by law to be made with unpasteurized milk, but are not readily available outside of France.

The interior of Camembert is straw-to-butter coloured, runny at room temperature and has a salty, slightly pungent flavour. The rind is bloomy, eggshell or flax in colour, but more depleted than that of Brie—thinner, with a bit of chew and a “funkier” aroma and flavour. Camembert has a taste and mouthfeel of the flesh is creamy, pleasantly fatty with an earthy, mushroomy profile with an ever-so-slightly sour finish.

Camembert pairs well with crispy pear or apple slices, crudités, bacon or lardons, and turkey. Serve on warm bread or baked goods—especially baguette, with jam, honey, or butter.

Wine Pairings: Champagne, Pinot Noir or Beaujolais, Sauvignon Blanc, California Chardonnay.

Sizes are approximate – {WEIGHT_POLICY}