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France · Cow’s milk · ENTRY 14

Camembert de Normandie AOP

Mushroomy and milky, becoming more animal-like as it ripens. Chalky when young, runny when ripe.

Origin
Normandy · Cow’s milk · Soft bloomy-rind cheese
Texture
Chalky when young, runny when ripe
AT A GLANCE

The cheese at a glance

Mushroomy and milky, becoming more animal-like as it ripens.

Milk
Cow’s milk
Family
Soft bloomy-rind cheese
Intensity
Medium
01
BEFORE SERVING OR COOKING

Prepare it well, without the jargon

Take out 30–45 minutes before serving so the cheese regains its soft texture and aromas.

IN PRACTICE, STEP BY STEP
  1. Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
  2. Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
  3. Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
TERMS TO KNOW
Trim
remove damaged, dry, hard or earthy parts before cooking.
Bloomy rind
white, fluffy rind like Brie or Camembert; it is generally edible.
Cross-score
make shallow crossed cuts in the surface without cutting through.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
02
WHEN HEATED

How it behaves in cooking

Roasts whole and enriches sauce; excessive heat can split it.

AvoidAvoid prolonged cooking, which separates fat and loses the most delicate aromas.

SÈVE MINI-RECIPE · STEP BY STEP

Garlic-baked Camembert

Total time · 20 min2 people

BEFORE YOU START

Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.

RECIPE GUIDANCE15 minutes180 °C
INGREDIENTS
  • 1 Camembert
  • 1 small garlic clove
  • thyme
  • bread
  • apple
  1. 1

    Remove wrapping, put back in its oven-suitable box and lightly cross-score rind.

  2. 2

    Insert garlic and thyme in cuts; bake for 15 minutes at 180 °C.

  3. 3

    Serve hot with toast and apple wedges.

HOW TO TELL WHEN IT IS READY

Use gentle heat and stop once the desired texture is reached; prolonged heat can separate fat from the cheese.

TERMS EXPLAINED
Trim
remove damaged, dry, hard or earthy parts before cooking.
Bloomy rind
white, fluffy rind like Brie or Camembert; it is generally edible.
Cross-score
make shallow crossed cuts in the surface without cutting through.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
03 · GOOD PAIRINGS

What to pair it with

appleciderwalnutsbreadpotato
04 · SIMPLE IDEAS

Where to use it

baked Camembertpuff pastrysaucecheese board
Artisan cheeses from Sève’s Notebook
EXPLORE FURTHER

Sixty cheeses to help you choose, pair and cook with confidence.

Discover their character, how they behave when heated and the pairings that bring out each cheese.