Camembert, one of France’s most iconic cheeses, originates from Normandy, specifically the village of Camembert in the late 18th century. According to legend, a local farmer named Marie Harel refined the traditional cheesemaking techniques with guidance from a priest fleeing the French Revolution. Her recipe laid the foundation for what would become Camembert de Normandie, a soft, bloomy-rind cheese with a distinct earthy aroma and creamy texture.
Made from cow’s milk, Camembert undergoes a carefully controlled process of fermentation and aging. The milk is curdled using rennet, then cut and molded into small rounds. After a short draining period, the cheese is salted and left to develop its signature white, edible rind, formed by the Penicillium camemberti mold. Over a maturation period of about three to five weeks, the interior transforms from a firm, chalky consistency into a rich, almost oozing paste with an unmistakably complex flavor profile.
The taste of Camembert is deeply nuanced, offering a balance of buttery, mushroom-like, and slightly tangy notes. As it ripens, it develops a more pronounced earthy and pungent character, making it a favorite among cheese lovers. Though often compared to Brie, the two cheeses have notable differences. Camembert is traditionally made in smaller wheels, which affects its aging process, leading to a denser, more intense flavor. Brie, on the other hand, is milder, creamier, and produced in larger rounds, often with added cream to enhance its richness.
Camembert pairs beautifully with a variety of foods and beverages. A classic choice is a crusty baguette, where the crisp texture complements its soft interior. Fruits like apples, pears, and figs enhance its natural sweetness, while nuts and honey add depth to its profile. In terms of wine, Camembert goes well with a light red such as Pinot Noir or a dry, sparkling cider, both of which cut through its creamy texture while complementing its earthy flavors. White wines like Chardonnay or Sauvignon Blanc also create a pleasant contrast. Whether enjoyed on its own, baked until molten, or paired with complementary flavors, Camembert remains a staple of French gastronomy, offering a taste of history with every bite.
