Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

What is it?

A rich, buttery soft-ripened cheese, Camembert comes in 8-oz. rounds and has a a full flavor. Real Camembert is a raw cow’s milk cheese made in Normandy, France. But there are similar cheese made in the Camembert style.

Don’t have it?

Substitute Brie or another soft-ripened cheese.

How to choose:

Choose Camembert that is neither too firm not too soft. Choose Camembert that is soft and plump. If the edges are dry, or the rind smells of ammonia, it is past its prime.

How to prep:

You can eat the rind, but most recipes call for it to be removed.

How to store:

Store well wrapped in the refrigerator where it will continue to ripen.

Click here to purchase


Leave a Comment


Show More

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks