Platter of Camembert

Wisconsin has become an important source of camembert. French cheese producers have chosen to make this cheese in Wisconsin because the composition of milk closely resembles that of the French regions. The bloomy rind on camembert results from Penicillium candidum, a white mold applied to the surface. The mold produces enzymes which ripens the cheese from the outside in and occurs in just a matter of weeks. This cheese, with the soft, creamy interior and snowy white edible rind, has a rich, earthy mushroom flavor that becomes more pungent with age.



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Pale ivory


Rich, creamy


Mild to pungent, depending upon age Rich, earthy mushroom


Wrap camembert in puff pastry, brush on egg wash and bake for a sophisticated appetizer. Chunk and toss with candied pecans, mixed greens and balsamic vinegar. Try a wedge of this creamy cheese topped with sweet chutney. Use slices of camembert to add the finishing touch to a turkey and cranberry sandwich.


Beer: Ciders & Fruit Beers, Pale Ale
Wine: Chardonnay, Pinot Noir, Merlot, Champagne, Beaujolais, Pinot Gris, Syrah/Shiraz, Gruner Veltliner
Spirit: Port, Madeira


  • Brie

Performance Notes - Brie and camembert taste almost identical; some say camembert develops a more intense flavor. For best flavor and texture, bring to room temperature prior to serving. When baked briefly or heated in a microwave oven, whole cheeses in this category maintain their integrity while the interior softens.