Description

Wisconsin has become an important source of camembert. French cheese producers have chosen to make this cheese in Wisconsin because the composition of milk closely resembles that of the French regions. The bloomy rind on camembert results from Penicillium candidum, a white mold applied to the surface. The mold produces enzymes which ripens the cheese from the outside in and occurs in just a matter of weeks. This cheese, with the soft, creamy interior and snowy white edible rind, has a rich, earthy mushroom flavor that becomes more pungent with age.

Appearance

Pale ivory

Texture

Rich, creamy

Flavor

Mild to pungent, depending upon age Rich, earthy mushroom

Serving Suggestions

Wrap camembert in puff pastry, brush on egg wash and bake for a sophisticated appetizer. Chunk and toss with candied pecans, mixed greens and balsamic vinegar. Try a wedge of this creamy cheese topped with sweet chutney. Use slices of camembert to add the finishing touch to a turkey and cranberry sandwich.

Goes Well With

High-moisture fruits such as melons, grapes and berries; sundried tomatoes, whole grain or wheat breads and crackers, water crackers, butter crackers, poultry, vegetables, dried fruits, fig jam, nuts, chutney, sparkling wines, champagnes or Pinot Noir. For a special treat, try a cherry lager or other craft beer infused with fruit

Styles/Varieties

Camembert is very similar to brie. Wisconsin cheesemakers also produce brie flavored with herbs, black pepper or sundried tomato and basil.

Performance Note

Brie and camembert taste almost identical; some say camembert develops a more intense flavor. For best flavor and texture, bring to room temperature prior to serving. When baked briefly or heated in a microwave oven, whole cheeses in this category maintain their integrity while the interior softens.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread

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