How to Make Camembert
Camembert is a soft, creamy French cheese similar to Brie but smaller, stronger, and more deeply flavored. It has a distinctive white bloomy rind and a rich, earthy, mushroomy taste that intensifies as it ripens. The interior becomes increasingly runny with age.
Category: Dairy · Method: Fungal/Mold · Time: 3-8w · Difficulty: 2/5 · Yield: varies · Temp: 10-14°C
History
Legend credits Marie Harel, a farmer from Normandy, with creating Camembert in 1791 with help from a priest hiding from the French Revolution. The distinctive wooden box for packaging was invented in 1890, enabling worldwide export.
Ingredients
- 1 gallon (3.8L) Whole milk — Makes 2 small wheels
- 1/8 tsp Mesophilic culture — MM or Flora Danica
- 1/8 tsp Penicillium candidum — White mold
- Pinch Geotrichum candidum — For wrinkled rind
- 1/8 tsp Calcium chloride — If pasteurized
- 1/8 tsp Liquid rennet — Diluted
- 1 tsp Cheese salt — Fine grain
Equipment
- Large pot
- Thermometer
- Ladle
- Camembert molds (4 inch diameter)
- Draining mat
- Aging box or container
Instructions
Drain and Acidify
Let the cheese drain at room temperature (68-72°F) for 24 hours, flipping every 6-8 hours. It is critical that the cheese reaches a pH of 4.6–4.8 during this window to ensure food safety and proper mineral demineralization for a creamy texture.
Time: 24 hours
Tip: The cheese will shrink significantly as whey is expelled; ensure the room isn't too cold or acidification will stall.
Salt and Air Dry
Apply cheese salt to all surfaces. Place on a draining mat at 55-60°F (13-15°C) with moderate humidity for 24 hours. The surface must become matte and dry to the touch before moving to the aging cave.
Time: 24 hours
Tip: If the surface is too wet when moved to the cave, the rind may slip or develop 'toad skin' (Geotrichum overgrowth).
Age (Cave Phase)
Move to an aging environment at 50-55°F (10-13°C) with 90-95% relative humidity. White mold should fully cover the cheese within 10-14 days. Once fully covered, wrap in breathable cheese paper and move to a colder fridge (39°F) to finish ripening.
Time: 3-5 weeks
Tip: Flip daily to ensure even mold growth. High humidity (90%+) is essential for Penicillium candidum to thrive without drying out the paste.
Fermentation Timeline
- Day 1-2: Draining — Natural whey release. Cheese firming.
- Day 3-4: Salting — Surface salt and resting.
- Week 1: Mold growth — White fuzz covering surface.
- Week 2-3: Rind forming — Solid white rind. Interior still firm.
- Week 3-5: Ripening — Interior softening. Flavor intensifying.
Signs of Success & Spoilage
Good signs
- Velvety white rind
- Bulging sides when ripe
- Strong mushroomy aroma
- Creamy paste
- No cracks
Warning signs
- Brown or gray spots
- Cracked rind
- Ammonia overpowering
- Completely liquid
- Bitter taste
Troubleshooting
- Rind too thick
- Cause: Too dry or too old Solution: Increase humidity to 90-95%. Eat when younger.
- Not ripening
- Cause: Too cold Solution: Warm slightly. Ensure 50-55°F.
- Bitter taste
- Cause: Excessive rennet, poor drainage, or low-quality milk Solution: Reduce rennet amount in next batch. Ensure curd is drained at 70°F+ to reach target pH. Aging longer will usually increase bitterness rather than fix it.
Storage
In wooden box or cheese paper Keeps 1-2 weeks after peak ripeness. Best consumed at room temperature. Strong at peak ripeness.
Health Benefits
- Calcium
- High-quality protein
- Vitamin B12 and riboflavin
- Healthy fats
- Phosphorus
- Contains beneficial compounds from mold
Serving Suggestions
- Whole baked Camembert
- With crusty bread and wine
- Drizzled with honey
- On cheese boards
- In salads
- With apple slices
Related Dairy Ferments
Other Fungal/Mold Ferments
- Miso — Condiment
- Tempeh — Legumes & Soy
- Shoyu — Legumes & Soy
- Tamari — Legumes & Soy
- Doubanjiang — Legumes & Soy
- Gochujang — Legumes & Soy
- Tauco — Legumes & Soy
- Meju blocks — Legumes & Soy