Camembert Cheese

Camembert is a traditional French cheese with a soft, creamy interior and a snowy white, edible rind. Its flavor is rich and earthy that gets more pungent with age.

Brie and Camembert taste almost identical; some say Camembert develops a more intense flavor. The bloomy rind on Camembert results from Penicillium candidum, a white mold applied to the surface. The mold produces enzymes which ripen the cheese from the outside in. Ripening occurs in just a matter of weeks.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose camembert cheese made from organic milk, free from hormones.

Culinary Caution! Molded cheese can produce an overgrowth of yeast in some individuals

Estimated Glycemic Load: 1 

Selecting and Storing Camembert Cheese

Choose organic camembert cheese and keep refrigerated. This cheese goes well with melons, grapes and berries, as well as sundried tomatoes; for wines pair with sparkling wines, champagnes or Pinot Noir.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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