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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened, it can last until its best-before date. Once cut, it is best consumed within 1 to 2 weeks.
Yes, but the texture will become crumbly and lose its creaminess. It is better used for cooking after freezing rather than on a cheese board.
Look for dark mold (other than the white rind), a strong ammonia smell that doesn't dissipate, or a slimy texture.
Brie is the closest substitute, though it is milder and creamier. Coulommiers is another excellent alternative.
Yes, the rind is a mold called Penicillium camemberti and is an essential part of the cheese's flavor profile.
A slight ammonia smell is normal for ripe Camembert. If it is very strong and persists after the cheese has sat out for a few minutes, it may be overripe.
Look for a wheel that feels plump and has a slight give when pressed in the center. Avoid wheels with cracked or wet-looking rinds.
It pairs beautifully with crusty bread, crackers, apples, pears, walnuts, and light red wines or cider.
camembert cheese is a versatile ingredient found in cuisines around the world. With 300 calories per 100g and 19.8 grams of protein, it's a nutritious addition to many dishes.
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