How to Eat Camembert Cheese Like a Pro: A Comprehensive Guide
Camembert cheese, with its creamy interior and bloomy rind, is a culinary delight enjoyed by cheese lovers worldwide. But knowing how to properly eat Camembert can elevate the experience from simply tasting it to truly appreciating its nuances. This comprehensive guide will walk you through everything you need to know, from selecting the perfect Camembert to serving and enjoying it like a seasoned connoisseur.
## What is Camembert Cheese?
Before diving into the how-to, let’s briefly touch on what Camembert is. Camembert is a soft, creamy, surface-ripened cow’s milk cheese originating from Normandy, France. It’s characterized by its edible, bloomy rind, which is created by the Penicillium camemberti mold. This mold gives the cheese its distinctive mushroomy aroma and contributes to its creamy texture as it ripens. Authentic Camembert de Normandie is made with raw milk, offering a more complex and intense flavor compared to pasteurized versions. The cheese is typically sold in small, round wooden boxes.
## Selecting the Perfect Camembert
The quality of your Camembert significantly impacts the eating experience. Here’s what to look for when selecting one:
* **Origin:** If possible, opt for Camembert de Normandie, which guarantees its origin and adherence to traditional production methods. Look for the “Appellation d’Origine Protégée” (AOP) label.
* **Ripeness:** The ripeness of Camembert is crucial. A young Camembert will be firm in the center and have a chalky taste. An overripe Camembert will be overly runny and have a strong, ammonia-like odor. The ideal Camembert should yield slightly when pressed gently, indicating a creamy interior without being completely liquid. The rind should be a consistent white or slightly beige color, free from cracks or excessive mold growth (beyond the typical bloomy rind).
* **Aroma:** A good Camembert should have a pleasant, earthy, mushroomy aroma. Avoid cheeses with a strong ammonia smell, which indicates over-ripeness.
* **Appearance:** The cheese should be evenly shaped and the rind should be intact. Minor imperfections are normal, but avoid cheeses with significant damage or discoloration.
* **Ingredients:** Check the ingredient list. Traditional Camembert should only contain raw milk (or pasteurized cow’s milk), rennet, salt, and Penicillium camemberti.
## Preparing Camembert for Serving
Proper preparation is key to maximizing the flavor and texture of Camembert. Here’s a step-by-step guide:
1. **Temperature:** Camembert is best served at room temperature. Remove it from the refrigerator at least one hour before serving, or even up to two hours for a very ripe cheese. This allows the cheese to soften and its flavors to fully develop. Leaving it in its wooden box while it comes to room temperature helps maintain its shape and prevent it from becoming too runny.
2. **Presentation:** While optional, you can enhance the presentation by carefully cutting the top rind off the Camembert. This allows guests to easily scoop out the creamy interior. Alternatively, you can cut the Camembert into wedges, ensuring each piece has a portion of the rind.
3. **Cutting:** Use a cheese knife or a thin-bladed knife to cut the Camembert. If the cheese is very soft, you may need to use a spoon. Dipping utensils are also a great option, to prevent double dipping, if you’ve removed the top rind and want to allow people to scoop the cheese.
## How to Eat Camembert: The Rind Dilemma
One of the most common questions about Camembert is whether or not to eat the rind. The answer is a resounding **yes!** The rind is an integral part of the cheese and contributes significantly to its flavor and texture. It’s created by the Penicillium camemberti mold, which imparts a unique mushroomy, slightly earthy flavor that complements the creamy interior. However, some people find the rind too strong or bitter, especially in older cheeses. Here’s how to approach the rind:
* **Eat it with the cheese:** The best way to experience Camembert is to eat the rind and the interior together. This allows you to appreciate the interplay of flavors and textures.
* **Taste it separately:** If you’re unsure about the rind, try a small piece on its own to determine if you enjoy the flavor. This will help you decide whether to eat it with the rest of the cheese.
* **Remove it (if necessary):** If you find the rind too strong, you can carefully remove it with a knife. However, keep in mind that you’ll be missing out on a significant part of the cheese’s flavor profile. Sometimes the rind has gotten too thick, or has taken on too much ammonia from sitting in the refrigerator. In this case, you might prefer to remove it.
## Pairing Camembert with Complementary Flavors
Pairing Camembert with complementary flavors can enhance the eating experience even further. Here are some suggestions:
* **Bread:** A crusty baguette or artisanal bread is a classic pairing. The bread provides a neutral base that allows the Camembert’s flavor to shine. Other good options include sourdough bread, walnut bread, or rye bread.
* **Fruit:** Apples, pears, and grapes are excellent choices. The sweetness of the fruit balances the richness of the cheese. Figs are also a popular pairing, especially when served with a drizzle of honey.
* **Nuts:** Walnuts, pecans, and almonds add a crunchy texture and nutty flavor that complements the Camembert. Toasted nuts are particularly delicious.
* **Jams and Honey:** A fig jam, apricot jam, or a simple honey drizzle can add a touch of sweetness and complexity to the cheese. The sweetness contrasts beautifully with the savory notes of the Camembert.
* **Wine:** A crisp white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio is a great match for Camembert. The acidity of the wine cuts through the richness of the cheese. A light-bodied red wine like Beaujolais or Pinot Noir can also work well. Avoid overly tannic wines, as they can clash with the cheese.
* **Cider:** Normandy cider, with its apple notes and slight acidity, is a natural pairing for Camembert de Normandie.
* **Beer:** A Belgian Dubbel or a Saison can be a good beer pairing, offering complementary flavors and aromas.
* **Charcuterie:** While Camembert is often enjoyed on its own, it can also be paired with cured meats like prosciutto, salami, or chorizo for a more substantial snack.
## Serving Suggestions and Presentation Ideas
Here are some creative ways to serve and present Camembert:
* **Baked Camembert:** Baking Camembert in its wooden box until it’s melted and gooey is a popular way to serve it. Simply remove the plastic wrapping, score the top of the cheese in a criss-cross pattern, and bake at 350°F (175°C) for 15-20 minutes, or until melted. Serve with crusty bread for dipping.
* **Camembert Tartlets:** Create mini tartlets with a pastry crust and fill them with melted Camembert and caramelized onions. These are perfect for appetizers or parties.
* **Camembert Salad:** Add slices of Camembert to a green salad with fruit, nuts, and a vinaigrette dressing.
* **Camembert Crostini:** Top toasted baguette slices with Camembert, fig jam, and a sprinkle of walnuts.
* **Camembert Grilled Cheese:** Elevate your grilled cheese by using Camembert instead of cheddar. Add some sliced apples or pears for a gourmet twist.
* **Deconstructed Camembert Plate:** Arrange wedges of Camembert on a cheese board with various accompaniments, such as bread, fruit, nuts, jams, and honey. This allows guests to customize their own pairings.
## Troubleshooting Common Camembert Issues
* **Overripe Camembert:** If your Camembert is too runny and has a strong ammonia smell, it’s likely overripe. While some people enjoy the intense flavor of overripe Camembert, others find it unpalatable. If you’re not a fan, it’s best to discard the cheese.
* **Hard Center:** If your Camembert has a hard center, it’s likely underripe. Allow it to ripen at room temperature for a few more days, or place it in a slightly warmer environment (but not too warm, as this can cause it to sweat).
* **Moldy Rind (beyond the bloomy rind):** While the bloomy rind is a characteristic of Camembert, other types of mold can sometimes grow on the surface. If you see any mold that is not white or slightly beige, it’s best to discard the cheese.
* **Sweating:** If your Camembert is sweating, it means it’s been exposed to excessive heat or humidity. This can affect the texture and flavor of the cheese. Store Camembert in the refrigerator until you’re ready to serve it.
## Camembert vs. Brie: What’s the Difference?
Camembert is often confused with Brie, another soft, creamy, surface-ripened cheese. While they share some similarities, there are key differences:
* **Origin:** Camembert originates from Normandy, France, while Brie originates from the Île-de-France region.
* **Size:** Camembert is typically smaller than Brie, with a diameter of about 4.5 inches, while Brie can be much larger.
* **Flavor:** Camembert has a more intense, earthy, and mushroomy flavor than Brie, which is milder and more buttery.
* **Milk:** Authentic Camembert de Normandie is traditionally made with raw milk, while Brie is often made with pasteurized milk.
* **Texture:** Camembert tends to be slightly firmer and more compact than Brie, which is often runnier.
## Storing Camembert Cheese
Proper storage is essential to maintain the quality and flavor of Camembert. Here are some tips:
* **Refrigerate:** Store Camembert in the refrigerator at a temperature of 35-40°F (2-4°C).
* **Original Packaging:** Keep the cheese in its original wooden box or wrap it in parchment paper and place it in a plastic bag or container. This will help prevent it from drying out and absorbing odors from other foods in the refrigerator.
* **Avoid Freezing:** Freezing Camembert is not recommended, as it can alter the texture and flavor of the cheese. It can become grainy and watery upon thawing.
* **Use Promptly:** Camembert is best enjoyed within a week or two of purchase. The sooner you eat it, the better the flavor and texture will be.
## Nutritional Information
Camembert cheese is a good source of protein, calcium, and vitamin B12. However, it’s also high in fat and sodium, so it should be consumed in moderation. A 1-ounce (28-gram) serving of Camembert typically contains:
* Calories: 85
* Fat: 7 grams
* Saturated Fat: 4.5 grams
* Protein: 6 grams
* Calcium: 190 mg (19% DV)
* Sodium: 180 mg (8% DV)
## Conclusion
Eating Camembert cheese is a delightful experience that can be elevated by understanding its nuances and how to properly prepare and serve it. From selecting the perfect cheese to pairing it with complementary flavors, this guide has provided you with everything you need to enjoy Camembert like a true connoisseur. So, go ahead, indulge in this creamy, flavorful cheese and savor every bite!