Camembert
The iconic creamy French cheese, perfect for any season!
Originating in a charming village in Normandy, this iconic French cheese is a favourite for retailers, restaurants, and food-to-go options across the UK.
While camembert is often associated with the festive season due to its wonderful pairings on a cheeseboard or as a sharing starter, this delightful product offers so much more than just a seasonal treat. It pairs beautifully with both sweet and savoury flavours, whether baked or unbaked, making it perfect for all year round – as a cheesy dip, a delicious sandwich filling, a versatile ingredient, and many more tempting variations!
Available in:
Chilled, IQF/Frozen
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Taste & Texture
Earthy, creamy, and wonderfully soft!
When unbaked, camembert has a mild, earthy flavour. Baking it intensifies these flavours, bringing out a richer, nuttier, and even creamier taste.
It’s known to pair well with both sweet and deeply savoury flavours, such as honey, various fruits and chutneys, cured meats, and roast garlic.
Its texture is soft and creamy when unbaked, becoming wonderfully gooey and smooth when baked. Younger cheeses will have a firmer, slightly crumbly texture and a milder flavour, while more matured cheeses are softer and offer a punchier taste.
Camembert can be used in so many ways, including on a cheeseboard, baked as a delightful dip, in hot or cold sandwiches, or as a key ingredient within recipes like pasta for a rich, creamy sauce.
How it’s made
From Normandy, crafted for a delightful experience
Camembert truly originates from Normandy in France. While Protected Designation of Origin (PDO) options are available, it’s now made much more widely and typically from pasteurised cow’s milk. Alongside the milk, salt and microbial rennet are used in its creation. This type of rennet ensures our camembert is vegetarian-friendly.
A fascinating part of its making is the use of Penicillium candidum, a bacterial strain that ripens the cheese from the outside in, breaking down fats and proteins to give camembert its characteristic soft texture.
The cheese is typically aged for about a month after production in a cool, humid environment to develop its unique rind. It’s then salted to help prevent unwanted mould growth and enhance its flavour, before being wrapped and often stored in a wooden box for transport.
Did you know…?
Camembert was famously part of the rations given to French soldiers during World War I!
Nutritional Values
Suitable for Vegetarians.
Ingredients
Camembert (Pasteurised Cow’s MILK, Cultures (MILK), Salt, Microbial rennet)
Allergens
Milk
Storage
Keep Refrigerated. Once opened use within 3 days and by date shown.
Nutritional values shown are for a typical Camembert, please contact us for full product specifications.
Typical Values
per 100g (as sold)
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