Nutritional breakdown per 100g
Protein21g
Fat24g
Saturated fat17g
Carbohydrate0g
  of which sugars0g
  starch0g
Fibre0g
Energy 
297kcal
1232kJ
Na650mg
Ca350mg
Fe0mg
Vitamin A545µg
Vitamin C0mg
Vitamin D0µg
Vitamin E1mg
Vitamin B60.2mg
Vitamin B121.1µg

Camembert cheese

A soft scheese traditionally produced in the Normandy region of france.

Camembert cheese

A soft cheese traditionally produced in the Normandy region of france and made from unpasteurised cows milk. Versions are now widely available including versions made from pasteurised cows milk although these do not have the full flavour of the original.

It is a rapidly matured cheese being ready to eat in six to eight weeks although this means that it does not store well and rapidly becomes overipe becoming oversoft and rank.

Alternatives and culinry uses

Although mainly used as a cheese in its own right Camembert does appear as an ingredient in some recipes, noticable backed camembert and as a stuffing in some recipes. Produced in a similar manner to brie may be a suitable alternative.