Milky and sweet, Camembert tastes somewhat fruity and mildly tangy and is complete with an earthen mushroom note. Camembert has a similar flavor profile to Brie, but entertains a deeper, earthier flavor and aroma. Old Europe Cheese Camembert is a double crème containing 60% butterfat to give it that extra rich mouth feel.


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


Camembert is a soft ripened, un-pressed and naturally drained cows’ milk cheese, which is molded in flat round disks. Camembert has a snowy white rind with a glossy, straw-colored paste that is plump and smooth. 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.


Creating impeccable, gourmet cheese pairings can elevate any elegant event or successfully serve a cozy night in. Here are a few basic guidelines that will bring matchmaking success when pairing Camembert:

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 parchment paper to exposed areas before storing. If possible, use the original overwrap, which is imported from France and is specially designed for Camembert. 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.