Explore the different types of Camembert made in France, their labels, production methods, aging, and how to cook and eat this classic French cheese.
Understanding Camembert: A classic of food in France
Camembert is one of the most recognisable cheeses produced and eaten in France. Originally from Normandy, it is now made in several parts of the country. Known for its bloomy rind and creamy interior, Camembert is a soft cheese made from cow’s milk. Its aroma and taste vary depending on the milk, the production method and the aging period.
The first Camembert was made in 1791 in the village of Camembert in the Orne department. The technique was inspired by Brie, but adapted to local conditions. Its popularity grew rapidly across France. Today, it remains a key element in a French meal, from rustic countryside lunches to urban restaurant menus.
The protected origin of Camembert: Labels and names
The AOP Camembert de Normandie
The only Camembert that can carry the AOP (Appellation d’Origine Protégée) label is Camembert de Normandie. This label was granted in 1992, ensuring strict specifications. Milk must come from cows in Normandy, and the cheese must be ladled manually with five precise strokes over 18 hours. Only raw milk (lait cru) is permitted. Aging must last at least 21 days.
Camembert de Normandie AOP has a strong aroma and a slightly nutty, vegetal taste. The rind is white and slightly wrinkled, with sometimes reddish pigments when aged. Only around 6,000 tons are produced each year, by about ten producers, including Graindorge, Réo and Gillot.
One unit usually weighs 250 g (8.8 oz) and costs about 4.50€ to 6.50€ (£3.90–£5.60 / \$4.80–\$7.00), depending on aging and seller.
Camembert fabriqué en Normandie
Not to be confused with the AOP, “Camembert fabriqué en Normandie” simply means the cheese is made in Normandy. This label is not protected and does not guarantee raw milk or manual ladling. It is often made from pasteurised milk, and industrial methods are common. However, some producers still aim for quality.
This type is milder and more consistent in flavour than AOP. It suits people new to eating in France or preferring a gentle aroma. The price is around 2.50€ to 4.00€ (£2.20–£3.50 / \$2.60–\$4.30) per piece.
Camembert industriel
Camembert is now widely produced in many French regions, far beyond Normandy. Most of this production uses pasteurised milk and mechanised processes. The flavour tends to be milder, less complex, and the aging time is often reduced. It serves as an accessible version for supermarkets and export.
This Camembert can be found for 1.50€ to 3.00€ (£1.30–£2.60 / \$1.60–\$3.20). The variety includes brands like Président and Lepetit. It is often used in cooking because of its stable flavour and low cost.
How Camembert is aged and matured
Camembert is a surface-ripened cheese, which means it matures from the outside in. The Penicillium camemberti mould grows on the rind, which develops its white appearance and encourages internal softening.
A fresh Camembert is chalky and firm in the centre. After 10 to 14 days, it starts to soften, and after 3 weeks, the paste becomes more fluid and aromatic. Aged Camembert (more than 35 days) develops a stronger flavour, and some bitterness may appear.
Raw milk Camembert continues to evolve after purchase. Consumers can let it ripen at 10–13°C (50–55°F) for a few more days to reach the desired texture. Pasteurised versions remain more stable but less expressive in flavour.
Cooking with Camembert in France
Baking Camembert
Baking Camembert is a popular way to use the cheese. Whole Camembert is often placed in its wooden box, wrapped in foil, and baked at 180°C (356°F) for about 15 minutes. The result is a creamy, spoonable texture ideal for dipping bread or vegetables.
Camembert de Normandie AOP is rarely used for this purpose due to its high price and delicate flavour. Industrial Camembert is preferred for baked recipes because of its stability and cost.
Camembert in savoury dishes
Camembert can be used in tarts, sauces, and pasta. Its fat content (around 24%) allows it to melt smoothly. It pairs well with mushrooms, potatoes and smoked meats. However, cooking reduces the subtlety of raw milk varieties.
Some chefs use Camembert in gratin sauces or as a filling for stuffed meats. In regional cooking, such as in Normandy cuisine, Camembert is used with Calvados, apples or cider reductions.
Eating Camembert raw
Camembert is most often eaten as part of a cheese course in French meals. Served at room temperature, it accompanies crusty bread and light red wines, such as a Beaujolais or Pinot Noir. The cheese is often eaten after the main dish and before dessert.
French households may serve Camembert with a knife and no crackers. The smell and flavour vary greatly depending on ripeness. Some enjoy a young Camembert with a firmer heart; others prefer it creamy and almost oozing.
Camembert and health regulations
Raw milk concerns
Camembert made from raw milk (lait cru) is regulated in Europe. It cannot be sold in some countries or must be clearly labelled. For example, raw milk cheeses are banned in Australia and partially restricted in the US.
Pasteurised versions dominate the international market, making Camembert de Normandie AOP hard to find abroad. This reduces consumer access to traditional flavours. In France, however, raw milk Camembert remains legal and widely consumed.
Nutrition facts
Camembert provides around 300 kcal per 100 g, with 22 g of fat, 19 g of protein, and less than 1 g of carbohydrate. It contains calcium, vitamin B2 and B12. For many, it is an affordable source of nutrients, although high in saturated fat.
The economic and cultural role of Camembert
Camembert production supports local farms and dairies, especially in Normandy. Around 12,000 dairy farms in France supply milk for soft cheeses. AOP producers use milk from traditional Norman breeds, such as Normande cows, which are known for their creamy milk.
Exports of Camembert account for more than 10% of France’s cheese exports, especially to Germany, Belgium and the UK. However, the share of AOP Camembert remains low abroad due to regulation, short shelf life, and price.
In French culture, Camembert is a symbol of rural identity, often featured in films, books and political debates about agriculture. The cheese also plays a role in school meals and public canteens, making it a daily product for many French families.
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