Camembert Cheese

The Norman equivalent of Brie although the rind sometimes takes on different colors, and the cheese tends to be more strongly flavored. Camembert is most widely marketed of all French cheeses. Camembert is covered with a bloomy white rind which is Penicillum Candidum or a white Penicillum mold. This mold ripens the Camembert from the outside in. Soft and ripened. Mild to pungent, tastes much like Brie, but more pointed in flavor and richer in texture; edible crust. Camembert ripens over a period of several weeks and Receiving, Storage and Handling must be closely monitored.

Serve with: Champagne, red wines and apple cider, melons, grapes, sweet berries, sun-dried tomatoes, croissants

	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Camembert Cheese (Kam´êm-bar) (France)	Cow’s milk	4 to 8 weeks	Thin, gray-white, edible crust with a creamy yellow interior	Smooth, soft	Mild to pungent	Unit: 1-1/3 and 1-1/2 oz., pie-shaped, and circular portions, 6 in a box

Milkfat in solids	50.0% minimum

Uses: Appetizers, sandwiches, snacks; good with crackers and fruit such as pears and apples, dessert