Camembert comes from France and is one of the most famous French cheeses in the world. It is valued for its springy texture and intense flavor and aroma. In addition to its taste, camembert cheese has many he alth properties. Check how many calories the camembert cheese has and its price.

Contents:

  1. Camembert cheese - he alth properties
  2. Camembert cheese - not for whom?
  3. Camembert cheese - calories and nutritional values ​​
  4. Camembert cheese - price. How to choose a high-quality camembert?
  5. Camembert cheese and brie cheese
  6. Camembert cheese - application
  7. Camembert cheese - production method
  8. Camembert cheese - how to make?

Camembertcomes from France and is one of the most famous French cheeses in the world. It is valued for its springy texture and intense flavor and aroma. In addition to its taste, it is also a good source of protein, calcium, phosphorus and vitamin B12.

The history of camembert is not fully known. It was probably first produced in the 18th century by Marie Harel, the wife of a Normandy farmer from the village of Camembert, who, using the advice of a priest from Brie, prepared this speci alty. Seventy years later, cheese gained Napoleon III's recognition and became one of the main delicacies in his palace.

However, the production of the camembert cheese known today began at the end of the 19th century, when wooden crates used to transport cheese over longer distances were invented. This made the cheese popular in France, Europe, and even made it to America.

Camembert cheese - he alth properties

Camembert cheese, like other cheeses, is a good source of wholesome protein that has building and functional functions in the body, including: it is involved in the regulation of gene expression, oxygen transport, and immune response. In addition, protein increases the feeling of satiety, thus reducing appetite.

Additionally, this cheese is characterized by a high content of calcium (388 mg / 100 g) and phosphorus (347 mg / 100 g), i.e. ingredients responsible for the proper functioning of the skeletal system, nervous system, respiratory system and circulatory system. In addition, adequate calcium intake reduces the risk of osteoporosis. It is also a source of selenium (14.5µg / 100g) and zinc (2.38 mg / 100 g).

Camembert is also rich in vitamins, especially vitamin B12 (1.3 µg / 100 g), vitamin B2 (0.488 mg / 100 g) and vitamin A (241.0 µg / 100 g).

Camembert cheese - not for whom?

Camembert cheese is not recommended for people with arterial hypertension due to its high sodium content. Also, overweight and obese people as well as people on a slimming diet should give up this cheese or eat it in limited amounts, because this cheese is high in calories and rich in saturated fatty acids.

Camembert cheese obtained from unpasteurized milk should be excluded from the diet of pregnant women due to the risk of Listeria monocytogenes infection, which may result in miscarriage, premature birth or he alth problems in the child.

Additionally, it should not be consumed by people allergic to cow's milk protein.

Camembert cheese - calories and nutritional values ​​

Nutritional valuein 100 g of camembert cheese
Caloric value300 kcal
Protein19.80 g
Fat24.26 g
Saturated fat15,259 g
Monounsaturated fatty acids7.023 g
Polyunsaturated fatty acids0.724 g
Cholesterol72.0 g
Carbohydrates0.46 g
Minerals
Calcium388.0 mg (39% )
Sodium842.0 mg (56%)
Phosphorus347.0 mg (50%)
Potassium187.0 mg (5%)
Magnesium20.0 mg (5%)
Iron0.33 mg (3%)
Zinc2.38 mg (22%)
Copper0.021 mg (2%)
Selen14.5 µg (26%)
Vitamins
Niacin0.630 mg (4%)
Vitamin B10.028 mg (2%)
Vitamin B20.488 mg (38%)
Vitamin B60.227 mg (17%)
Vitamin B121.3 µg (54%)
Foliates62.0 µg (16%)
Vitamin K2.0 µg (3%)
Vitamin A241.0 µg (27%)
Vitamin E0.21 mg (2%)
Vitamin D0.4 µg (3%)

%Recommended daily allowance for an adult

Nutritional Value: USDA,% Recommended Daily Allowance, based on IŻŻ Nutrition Standards, 2022

Camembert cheese - price. How to choose a high-quality camembert?

Good quality camembert cheese should be white or light yellow in color, smooth in texture without gas holes (or with a few small holes), with a springy texture and a white crust with possible orange, red or brown spots.

When buying this cheese, it is worth paying attention to the label, the producer and the presence of the "Protected Designation of Origin" mark, then we can be sure that the cheese we buy is original.

You can buy real Camembert cheese in supermarkets, speci alty cheese stores and online stores. The price of a cheese is about PLN 20 for a 250 g pack.

Camembert cheese and brie cheese

Camembert cheese and brie cheese are very similar to each other, they are produced according to a similar recipe and served in a similar way, but they differ in appearance, taste and aroma.

Brie cheese is milder and is produced in larger forms and is therefore commercially available as a segment of a circle, while camembert is sold whole.

In addition, brie cheese has a higher fat content, which makes it more creamy.

Camembert cheese - application

Camembert cheese tastes best when it is slightly chilled, so if stored in a refrigerator, it should be consumed half an hour after taking it out of the refrigerator. It goes well with any kind of bread, baguettes and crackers with the addition of fruit jam and honey. It is often included in the cheeseboard and is eaten alongside red and white wine.

This cheese can also be added to salads. It tastes great with apples, pears, dried fruit and nuts.

Camembert can also be eaten warm, roasting with rosemary and garlic. As an addition to baked cheese, fruit, herbs and bread are perfect.

Camembert cheese - production method

Camembert cheese is a cheese with a soft, springy, homogeneous texture, which ripens from the surface to the center. The inside of the cheese is white to pale yellow in color and the rind is covered with uniform white mold with red, brown or orange spots permitted. The cheese has an intense, deep, buttery flavor and aroma.

The original Camembert cheese, Camembert de Normandie, is made from raw cow's milk and has been included in the list of products with a Protected Designation of Origin. However, to make cheesecamembert is also used in pasteurized milk.

The cheese production process begins with heating the milk and adding mesophilic bacteria and rennet to coagulate. The resulting clot is cut into small cubes of s alt and placed in cylindrical molds for 48 hours.

The result is a cheese with a hard and crumbly texture and a bland taste, the surface of which is sprinkled with an aqueous suspension of Penicillium camemberti and left to mature for a minimum of three weeks. After this time, the texture of the cheese becomes bouncy and a characteristic white crust is formed.

The finished cheese is wrapped in paper.

Camembert cheese - how to make?

Camembert cheese can also be prepared at home, using homogenized milk, rennet, mesophilic bacteria and Penicillum candidum.

The first step is to heat the milk in a water bath to 31 degrees C and add mesophilic bacteria and mold. Everything should be mixed, add rennet, mix again and set aside for 30 minutes. After the curd has formed, it should be cut into small cubes, put into molds placed on a cloth and tray, and left for 24 hours for the excess whey to drain off.

On the second day, the cheese discs should be seasoned with s alt, leaving them in the molds and on the tray. After the rest of the whey has drained off, the cheese is left in a cool place with a humidity of 80-90% for 10 to 12 days.

About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.

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