Camembert is a culinary favorite from France that never goes out of fashion. Our product knowledge reveals a few reasons for the white cheese's popularity.
- ...is good for eyes and skin.The vitamin A content of camembert, depending on the variety, averages 217 micrograms. Camembert is therefore one of the foods that can strengthen our eyesight and ensure healthy skin.
- ...provides high-quality protein.The protein content depends on the fat level. The leaner the camembert, the more protein it contains. With an average of 21 grams of protein, it easily supplies as much protein as meat and fish.
- ...is easily digestible.Because of its short-chain fatty acids, the intestines can digest Camembert particularly easily and make the individual nutrients quickly available to the body.
- ...can help you lose weight.On a diet and still want cheese? Camembert is a good choice. The mixture of proteins and fats makes it ideal by keeping you full for longer while hardly causing the blood sugar level to rise.
- ...supports the nervous system.With an average of 20 milligrams of magnesium per 100 grams, Camembert can help our nerves to cope with tension and stress.
- ...strengthens bones and teeth.Camembert also contains calcium and phosphorus — with 600 and 385 milligrams per 100 grams respectively, it provides plenty of "building material" for strong bones and teeth.
- ...makes you feel good.Camembert is rich in tryptophan, the building material from which the body produces serotonin.
- ...does not contain lactose.Those who cannot tolerate lactose and love Camembert can have it without worry — it contains a maximum of only 0.1 grams of lactose per 100 grams.
What You Should Know About Camembert
This cheese is only real if it comes from France and from Normandy. Only this Camembert gets the AOC seal, which guarantees original origin and highest quality. If the box bears the words ''de Normandie,'' you know this camembert was produced according to strictly controlled and precisely defined traditional rules.
The tradition goes way back — perhaps the most famous cheese from France was invented by Marie Harel in 1791 during the French Revolution. Napoleon III was so enchanted by the cheese he had it served at court.
The ingenious idea to pack the camembert in a box came to the engineer Ridel about 100 years later. This positively impacted gourmets all over the world because it made it possible for cheeses to travel and stay better preserved.
Like Brie, Camembert is a soft cheese with a white, edible noble mould rind, but in addition to being different in shape and size, the cheese has slightly less fat and therefore has a "drier" taste. Under the light-colored rind is a paste which, depending on the degree of ripeness, is white to light or golden yellow. The fermenting holes that often appear during ripening are a sign that the cheese is alive, so to speak, and are therefore popular with connoisseurs. Some even swear that Camembert is best when it melts.
If you want to treat yourself, don't just reach for the original from Normandy — make sure the Camembert is made from raw milk (French "Lait Crut").
Camembert is available in several fat levels from 20 percent to 70 percent fat. Most common camemberts contain 45 percent fat, which corresponds to a good 22 grams of fat, considerably less than it appears at first glance.
Camembert was invented in the French Normandy.
Camembert can be purchased at any time.
Young Camembert tastes mild but becomes stronger as it matures. When Camembert is ripe, it is dominated by an almost pungent, intense spice that not everyone likes.
How Healthy Is Camembert?
If you want strong bones and teeth, you should treat yourself to Camembert more often because it contains 570 milligrams of calcium and 350 milligrams of phosphorus per 100 grams.
The protein content of Camembert is also impressive, which means it satisfies the feeling of hunger relatively quickly and lastingly without causing the blood sugar level to rise dramatically. The leaner the camembert is the higher its protein content.
Since Camembert contains a lot of tryptophane, from which our body produces serotonin, it can contribute to a good mood.
Connoisseurs with a lactose intolerance can also enjoy Camembert without any problems, as it contains almost no lactose.
Delicious as it may be, Camembert made from raw milk isn't good for pregnant women, as harmful bacteria can't be completely ruled out.
|Nutritional values of Camembert per 100 grams (average)|
Shopping and Cooking Tips
There are countless brands and types of Camembert. As a rule of thumb, if you want to bake it, it's best to choose a young Camembert with a distant best-before date, because it's nice and firm and doesn't melt.
Do not store Camembert too cold — an average cool part of the refrigerator is best.
Take Camembert out of the fridge some time before eating so that its aroma and flavor can develop.
What To Make With Camembert
Ripe camembert has a soft, creamy consistency and is spreadable. It is best enjoyed pure, with a fresh baguette and a dry red wine.
In Bavaria, people love it more hearty and like to use it to make the Obazda spread. It is made by crushing the ripe camembert and mixing it with onions, chopped radishes, caraway and spices.
Camembert is also suitable for baking, but it is better to expose it to the heat of the oven only for a short time, otherwise it becomes slightly bitter. Very young, firm Camembert is ideal for baking.
Knowledge To Go
Camembert is available from low-fat to quite fat, whereby the fat content makes a difference in taste: the round cheese only tastes aromatic if it has 45 percent fat. Lean Camembert is particularly rich in protein and is low in calories.