When should I eat my camembert?

Camembert: ideas and recipes

The milkmaid Marie Harel is said to have made the first camembert in 1791. Harel came from Brie, and legend has it that the soft cheese got its name from her daughter, who later marketed it in the village of Camembert in Normandy.

Just under 100 years later, Camembert was also made in Germany. The name was never protected, which is why Camembert can now be made all over the world. Only the "Camembert de Normandie AOC" is subject to a restriction of origin and may actually only come from Normandy.

Velvety layer of mold

Camembert is usually round and weighs around 250 grams. It used to have a blue layer of mold, but since 1910 it has been given its velvety-white noble mold from the fungus culture of Penicillium candidum. The inside is yellowish, the cheese dough becomes darker as it ripens. Very ripe Camembert melts when cut. The overripe cheese is highly valued by some gourmets, others criticize the slight ammonia knot that the Camembert develops after a few weeks.

Cheese harmony

Camembert has about 45% fat i. Tr. And around 300 kcal per 100 g. It is often served with other soft cheeses on a cheese platter, for example at the end of a menu. Camembert goes well with various types of fruit. It tastes good on its own, on bread or as part of gratinated dishes. In Germany, Camembert is also known as a component of the Bavarian “Obatzder”.