Ingredients Guide

Camembert cheese, with its creamy texture and earthy flavour, is a culinary classic enjoyed worldwide. But how much do you really know about this delicious cheese? From its humble origins in Normandy to its versatility in the kitchen, this guide delves into everything Camembert. Whether you're a seasoned cheese lover or a curious beginner, this article will provide you with the knowledge to appreciate and enjoy Camembert to its fullest.

Camembert Cheese: A Comprehensive Guide

1. History of Camembert Cheese:

Camembert cheese hails from the village of Camembert in Normandy, France. Its creation is often attributed to a farmer named Marie Harel, who, according to legend, was given a secret recipe from a priest from Brie. However, this narrative has since been debunked by historians, and it is now thought that Camembert was derived from existing local cheesemaking practices.

The cheese gained popularity during the French Revolution when it provided a consistent source of food, and the introduction of the wooden round box in the 19th century helped to make Camembert easier to transport and therefore boosted its popularity. It quickly became a symbol of French gastronomy, and its distinct flavour profile and creamy texture established it as a staple on cheese boards and in various dishes across the globe.

2. Cooking Techniques:

Camembert is incredibly versatile in the kitchen. Here are a few popular ways to cook with it:

• How to cook Camembert (general overview): Camembert melts beautifully and can be cooked in the oven, on the grill, or even pan-fried. The key is to maintain its structure while allowing the cheese to soften and develop a richer flavour.
• How to prepare Camembert for cooking: For baking or grilling, the cheese is often left in its wooden box (if available), with the top rind scored with a knife to allow for even melting and to release steam. For pan-frying or sautéing, it can be cut into wedges or rounds.
• How to grill Camembert: Place the Camembert (in its box, if using) on a grill over indirect heat or a moderate heat for 10-15 minutes, or until the cheese is soft and oozing. Serve with crusty bread, fruit, or nuts.
• How to bake Camembert: Preheat the oven to 180°C (350°F). Place the Camembert in its wooden box on a baking tray. Score the top rind and optionally drizzle with olive oil, honey, or herbs. Bake for 15-20 minutes, or until the cheese is melted and gooey. The cheese can also be baked whole in a ceramic dish. Serve with crackers, crudités or toasted bread.
• How to sauté Camembert: Slice the Camembert into wedges. Dredge the wedges in flour, egg wash, and breadcrumbs (optional). Heat olive oil or butter in a pan. Sauté the Camembert wedges over medium heat until golden brown and melted. Serve immediately.

3. Ingredient Preparation:

• How to cut Camembert: Camembert is typically cut into wedges, similar to a pie. Place the cheese on a stable surface and use a sharp knife. Ensure the knife blade is long enough to cut cleanly through the whole cheese to get even pieces.
• How to peel Camembert: The rind of Camembert is edible and provides flavour and texture. However, if desired, you can remove the rind by carefully slicing it off with a small, sharp knife. This is more common for specific applications, or if the eater prefers a milder flavour. The rind on other cheeses is often considered inedible.
• How to dice Camembert: Dice the Camembert by cutting it into even slices before cutting the cheese slices into small cubes.
• How to mince Camembert: This is not a common technique, but if necessary, you can soften the cheese (e.g., slightly warm it) and finely chop it.

4. Storage:

• How to store Camembert (short-term and long-term): Store Camembert in the refrigerator, ideally in its original packaging or wrapped in parchment paper or wax paper. Avoid storing it in airtight containers, as this can affect its flavour. For long-term storage, consider freezing the cheese; it is best frozen whole but slices can be frozen, although the texture may be slightly altered upon thawing. Wrap tightly in cling film and then aluminium foil. It can be defrosted in the refrigerator for 24 hours.
• How long does Camembert typically last under different storage conditions? Unopened Camembert can last for up to a month in the refrigerator, and often beyond, depending on the 'Best Before' date. Once opened, consume it within a week. Check for signs of spoilage before use (unpleasant odour, discolouration, mould). Frozen Camembert will typically last for 2-3 months.

5. Substitutions:

• What are good substitutes for Camembert? Brie is the closest substitute, with a similar texture and flavour profile, and you can use it in the same ways. Other softer cheeses, such as Coulommiers or even a good quality, rich, creamy goat cheese, can provide a similar texture but with a different flavour profile. If you have a dairy allergy, consider using a vegan Camembert alternative.

6. Nutritional Information:

• Camembert nutrition facts (per 100g): Camembert is rich in fat and protein. Typically, it contains approximately:
  • Calories: 300-350 kcal
  • Fat: 25-30g (primarily saturated)
  • Protein: 20-25g
  • Carbohydrates: 0-2g
  • Calcium: A good source
  • Sodium: Moderate
  • Vitamins: Some B vitamins
• What are the key health benefits (or allergies and sensitivities) of consuming Camembert? Camembert provides calcium and protein. However, it's high in saturated fat, so should be consumed in moderation. It also contains lactose and may not be suitable for people with lactose intolerance. Due to the mould used to create the rind, it is unsuitable for people with mould allergies.

7. Pairing:

• What flavours and ingredients go well with Camembert? Camembert's rich, earthy flavour pairs wonderfully with:
  • Fruits: Apples, pears, grapes, figs, berries
  • Nuts: Walnuts, almonds, pecans
  • Honey and jams: Fig jam, quince jelly, honey
  • Bread: Crusty baguette, sourdough, crackers
  • Wine: Dry white wines (Sauvignon Blanc, Chardonnay), light-bodied reds (Pinot Noir), or even a sweet dessert wine.
  • Herbs: Rosemary, thyme, garlic

8. Cleaning and Washing:

• How to wash Camembert properly: Camembert should not be washed, unless the exterior is visibly dirty. The rind is an integral part of the cheese's flavour and should be maintained. If the cheese is exceptionally dirty, you can gently wipe the surface with a clean, damp cloth before serving.

9. Ripeness:

• How to tell if Camembert is ripe: A ripe Camembert will be soft to the touch, with a slightly yielding centre. The rind should be creamy white or slightly off-white with reddish-brown patches (this is normal). The cheese should have a mild, earthy aroma and a slightly mushroomy flavour. Avoid Camembert with a very hard rind, strong ammonia smell, or overly firm texture, which may indicate it’s not ripe or has spoiled.
• When is Camembert in season? Camembert is available year-round but is best enjoyed when made with milk from cows that have had access to fresh grass (May to November). However, high standards in cheesemaking across the year means it's usually consistent regardless of season.

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