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The CAMENBERT OF NORMANDY, is a cured or matured cheese of French origin of cow’s milk that grazes in the meadows of the region of Lower Normandy.

It dates from 1791 and has the benefit of (AOC and DOP) Designation of origin controlled since 1983. You must have labels containing the name “Camembert de Normandie” “Appellation d´Origine Contôlée” and the logo with the initials (INAO). It comes packed in a round wooden box like cheese.

It is emblematic of the gastronomy of France.


It is a cheese matured between 3-5 weeks, is not pressed or cooked.

Of firm and unctuous paste, cream-coloured and 45% fat.

It’s flat round shape.

Its size is 12 cm. and a weight of 250 gr.

Its crust is smooth and dry covered by a white mold.

Aroma slightly to fruits, mushrooms and fresh herbs.

It should not smell of ammonia or taste bitter, because it would be damaged.

It is simply called “Camenbert” to any of this type of cheese that has been elaborated in any other part of the world. As an example is the Camenbert of Madame Clément, made in Quebec (Canada).

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded.

Choose the product with date as far as Possible.

  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.
  • Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product, at the end of the market, so that the “cold chain” is not interrupted.


It is usually consumed raw smeared on pieces of bread or biscuits, for its very smooth taste.

It is also used for sandwiches, hors d’oeuvres, for canapés and Volovanes.

With fruits like Apple pear and also with walnuts.

It is not advisable to put it to heat because it loses its exceptional qualities.


Keep well covered and refrigerated. Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.


Refrigerated and stored in suitable conditions, 2-4 days approx.

Frozen, about 3-4 weeks.

The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

It must be remembered that the “useful life” of the product depends on its condition at the time of purchase and subsequent storage and maintenance.


Freeze. Cool.


About 3-4 weeks. 2-3 days approximately.


Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and colour).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Nutrients and properties:

see cheeses.


Periodically check the status of the product to be able to consume it in time.

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