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Cheese from Normandy, Île-de-France, Champagne
Soured cow milk is set with rennet and the soft curd is ladled into moulds, where it drains by its own weight. After dry salting, a white felt of Penicillium camemberti and Geotrichum candidum grows over the cheese and ripens it from the rind inward in a few weeks. Made in 7 steps over 37 days. The longest step, box and finish ripening, takes at least 22 days (INAO). Salt is 1.5–1.8 % (Ramet J.P. 2001). Mesophilic lactic starter bacteria and Penicillium camemberti do most of the fermenting.
| Main step | at least 22 daysSet[camembert-cdc][brie-cdc] | Box and finish ripening |
|---|---|---|
| Temperature | up to 22 °CSet[camembert-cdc] | Mature the milk with starter |
| Salt | 1.5–1.8 %Reported[fao-ramet2001] | Dry-salt |
| Acidity | pH 5.8Measured[bittante2022] | Box and finish ripening |
| Cow milk · Raw, never heated above 40 °C, for Camembert de Normandie PDO; pasteurised for many others[camembert-cdc] | |
| Mesophilic lactic starter · Sours the milk before renneting[lessard2012][camembert-cdc] | |
| Ripening cultures · Penicillium camemberti, Geotrichum candidum and yeasts[lessard2012] | |
| Up to 23 ml per 100 L milk | Animal rennet · Camembert de Normandie PDO limit, at a strength of 520 mg chymosin per litre[camembert-cdc] |
| Dry salt[camembert-cdc][fao-ramet2001] | |
| Calcium chloride · Allowed by the Camembert de Normandie rules[camembert-cdc] | |
| Starter | mesophilic lactic starter plus Penicillium camemberti, Geotrichum candidum and yeasts |
Total time across the recorded steps: 37 days
What changes: Starter bacteria start turning milk sugar into lactic acid
Camembert de Normandie milk may be stored at most 72 h from the oldest milking. Output: matured milk.
Microbes at work in this step
starter bacteria begin to turn milk sugar into lactic acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The rind is a white felt of Penicillium camemberti and Geotrichum candidum grown in a humid room. The moulds eat lactic acid and raise the surface pH, so the paste softens from the outside in. Washed-rind cheeses grow an orange bacterial smear instead, and lactic goat cheeses start from a much more acid, slower curd.
Camembert de Normandie and Brie de Meaux are made from raw milk, and the rind loses its acid barrier as it ripens (from pH 4.5 to about 8 in a lab Camembert). The UK NHS advises pregnant women to eat mould-ripened soft cheeses such as brie and camembert only when cooked until steaming hot, because of Listeria.
Hazards the sources name: Listeria monocytogenes, the reason soft mould-ripened cheeses carry pregnancy advice.
Every number is labelled with how it is known. How this atlas is made
Camembert is linked to Marie Harel of Camembert, Orne, at the end of the 18th century (1995 EU registration summary).
