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One of three great Normandy cheeses, Camembert, in name is a relatively young in cheesemaking terms – a mere 280 years old. In 1702 Camembert was first mentioned, but 90 years later Mme Harel is credited with the invention of the cheese. Mme Harel refined the recipe and launched Camembert worldwide. Her daughter’s husband Victor Paynel presented some Camembert to Napoleon III and he bestowed the “royal seal of approval” on the cheese assuring its’ future.


Camembert is a soft ripened, un-pressed, naturally drained cows’ milk cheese which is molded in flat round disks. Camembert has a snowy white rind flora which develops after the cheese is sprayed with penicillium candidum. Ideally, the paste is rich, glossy and straw colored. The paste should also be plump and smooth and not runny. The cheese is then ripened for at least two weeks before shipment.


Camembert should be buttery and creamy with a full flavor, fruity and mildly tangy with an earthen mushroom note. Old Europe Cheese camembert is a double crème which contains 60% butter fat for that melt in your mouth flavor.


Camembert pairings

Storage Tips

Ideal storage temperature is 40 – 45 degrees Fahrenheit with an elevated humidity. The cut surfaces should be protected from drying out by applying a piece of parchment paper to exposed areas before storing. If possible, use the original overwrap which is imported from France and is specially designed for brie. Otherwise, store unwrapped in a sealed plastic container pierced with a few holes for air circulation. Include a clean damp paper towel in the bottom to elevate humidity.