TOP 7 best brands of Camembert cheese: rating, fat content, which one to buy, reviews

Camembert is a soft, fatty cow's milk cheese with a white mold in the shape of a small washer. The product is a sophisticated French dish and is held in high esteem by cheese gourmets. The delicacy is able to change the intensity of flavor and texture throughout its ripening period, which is approximately 45 days.

This delicacy is often served cold or baked with young wine, it goes well with honey, jam, fresh fruit and toasted baguette. Our material presents 7 brands of domestic Camembert, which are in demand among buyers. We will analyze their composition, tasting characteristics and tell you how to choose the right cheese in a regular grocery store.

TOP 7 manufacturers of Camembert cheese

As part of the study of the Russian market, 7 popular brands of Camembert cheese were selected, created according to traditional French recipes.

Let's start analyzing each product in order to find out which domestic Camembert is the most delicious and is practically not inferior to the Norman original.

"VitaLat"

Soft cheese with white mold in a carton box. Made according to the traditional Norman recipe from fresh cow's milk. The top is covered with a velvety crust, the core has a creamy taste with hints of mushroom. Depending on ripening, it changes its texture from dense to creamier. Taste and aroma also vary from subtle to more intense nutty-spicy notes. Contains no preservatives or artificial additives.

It is recommended to bring it to room temperature or warm it up a little before serving. Product shelf life: 45 days.

Not a bad Russian analogue of French cheese, with a pleasant creamy mushroom taste. The smell may repel, but this is the specificity of the product, you need to be prepared. The crust is spicy, without any foreign aftertaste.

"Alti"

Delicacy cheese made from cow's milk in the form of a round washer with noble food mold. Beneath the white crust is a delicate creamy core with a gradually changing texture and tasting properties during maturation. Every day the taste becomes brighter and more piquant, and the smell is brighter and richer. Contains a lot of protein and mineral salts.

Before going on sale, it ripens within 6 weeks. The product is suitable for baking in the oven, goes well hot with honey or cranberry sauce. Shelf life of the product: 45 days, after opening it is recommended to use it within 2 days.

Recently I discovered this domestic Camembert, I find it a very worthy response to the original sanctioned. The taste is not too bright, but it's even good, the price is quite affordable. It goes well with a bite of coffee.

"President"

A delicacy according to the traditional recipe of Normandy cheese makers from natural cow's milk. The product is covered on top with a moldy crust with a yellowish tinge, inside there is a viscous cheese mass with an emphasized creamy taste. As the cheese ripens, the flavoring properties of the cheese intensify: the mold becomes especially piquant, the inner part thickens and acquires a pronounced mushroom flavor.

The product is recommended to be baked and served with rosemary, vegetables and garlic toast. The shelf life is 45 days.

Delicious and tender cheese, ideal as a light snack. Ideal for a cheese plate with good wine. Watery inside, can flow out when notched.

"Treville"

Camembert with a thin white mold crust in ash and plastic wrap. The traditional recipe is supplemented with a piquant detail - a sprinkling of food-grade charcoal. The head of cheese at a young age is firm and elastic, well cut with a knife. Under a layer of mold, there is a thin crust of ash, giving mushroom notes with a spike. The aroma is muted, not pronounced.

It will be a worthy addition to cheese slices to semi-sweet wine. Product shelf life: 30 days.

Of course, this is not the level of French cheeses, but as a domestic alternative — quite good for myself. The consistency is soft and pleasant, the aromatic bouquet is delicate and unobtrusive. The idea with ash is interesting, but it doesn't really affect the taste.

"White Cheese from Zhukovka"

A head of moldy cheese in a French manner from a Russian manufacturer in a cardboard box. A noble spicy crust covers the delicate creamy mass of a creamy hue with a forest mushroom aftertaste. The product is produced in an ecologically clean region at an enterprise in the Bryansk Region. Contains no flavors, starch or preservatives.

Cheese will be an excellent snack for dry red wines. Recommended to be consumed within 60 days from the date of production.

The best Camembert you can find in the mainstream market. Taste with a pleasant bitterness, the cheese mass itself is homogeneous and fluid, as it should be. It's far from French, but if you don't compare, then the cheese is very decent.

"ATON"

Soft cheese with whole milk crust in the shape of a washer in a carton box. Recreated by domestic cheese makers according to traditional French recipes. A white food mold coat covers a viscous cheese mass with a pronounced creamy taste and characteristic mushroom nuances.

The product goes well with honey, walnuts, it is recommended to be served with young red wines.The shelf life is 45 days.

This camembert is a young cheese that is evident in its rather thick texture. The taste is not very intense, the smell is slightly ammoniacal.

"Lefkadia"

Creamy cheese with a dense moldy crust in a cardboard box. The product ripens throughout the shelf life, changing its texture, flavor and aroma. Young cheese has a denser and more elastic consistency, it becomes softer, more fluid and aromatic in 40-45 days.

Recommended to be served with toasted white bread, nuts with young red wine, cheese can be baked in the oven and eaten cold. Product shelf life: 50 days.

Very tasty cheese, the only drawback of which, perhaps, is the price. It is better to let it ripen, then it becomes pleasantly viscous and rich, as a Camembert should be. It is good hot in a bite with honey.

Tips for choosing Camembert in the store

A good factory-made Camembert made from pasteurized milk can be found on the shelves of a regular grocery store. If you want to try a worthy analogue of French white cheese with mold, and not a pathetic likeness, you need to familiarize yourself with some of the rules and features of this product.

• Focus on the shelf life of the product. Young cheese with a 10-day period from the date of production will have a dense texture and unexpressed taste, 20-day cheese is characterized by a softer filling, and mature cheese with a period of 10 days until the end will be the richest in taste, with a spicy crust and a viscous core, which is already starting to leak.
• A high-quality and ripe Camembert should have a white crust with brownish veins, and the cheese mass should be creamy or slightly yellowish.
• According to all the rules, the cheese head should be flat and round, no more than 3.5 cm thick.The diameter of the washer will be about 11 cm.
• Gourmets looking for a premium Camembert should choose a cheese made from raw milk rather than pasteurized milk. It will have a richer taste, and all the lactic enzymes are preserved in it, which means there is more benefit in it. To select such a product, look for the inscription “au lait cru” (translated from raw milk) on the label.
• This Camembert is produced only in Normandy. If you are looking for authentic French cheese, look for the letters “Camembert de Normandie”, as well as the abbreviation AOC or AOP (Designation of Authenticity of Origin). If they are present on the label, this is a classic recipe made from whole milk of Norman cows.