Camembert Crust: A Taste of Tradition and Personal Preference

The decision to eat the crust of Camembert cheese has been a point of interest and discussion among cheese enthusiasts and French diners. The rind of Camembert, made from penicillium mold, can be enjoyed or removed depending on personal preference. This article explores the reasons behind this tradition and provides insights into the culinary practice.

Tradition and Flavors of Camembert

In France, it is common for people to eat the crust of Camembert, which is made from penicillium mold. The rind adds to the overall flavor and texture of the cheese, offering a delightful contrast to the creamy interior. The traditional practice in France is to eat the crust, as it is considered integral to the cheese's unique taste. However, personal preference plays a significant role, and some individuals may choose to cut off the rind, especially if they find it too strong or if they prefer the taste of the cheese without it. The idea of eating the entire cheese is reflected in the French saying: 'baguette or cheese, the best is in the cro?te,' which emphasizes the importance of enjoying the rind.

Understanding the Cro?te

The cro?te of Camembert can be divided into different types of cheese:

Camembert: The rind is edible and enhances the flavor and texture of the cheese. Beaufort: The hard crust is not meant to be eaten. Reblochon: Its crust may be eaten or removed, depending on personal preference. Hard cheeses like Comté or Beaufort: The crust is not meant to be eaten. Roquefort: The cheese is typically wrapped in tinfoil, so the crust is not consumed.

A practical rule of thumb is: if you can put your finger through the crust, you can eat it. This applies particularly to Camembert, Brie, and soft-ripened cheeses. Roquefort, on the other hand, is typically consumed without its crust, as it is wrapped in tinfoil for conservation.

The Importance of Cheese Rind

Cheese rind is a crucial element in the cheese-making process. It protects the cheese from spoilage and contributes to its unique flavor. The rind of Camembert, for instance, is flavorful and can be enjoyed in its entirety, enhancing the overall eating experience. However, some individuals may find the rind too strong or overpowering and choose to remove it.

The idea that 'a cheese is meant to be eaten entirely' is a sentiment shared among many, particularly in France. This traditional practice celebrates the comprehensive enjoyment of the cheese, both its interior and exterior.

Global Perspectives on Camembert

While the French tradition of eating the rind is well-established, perspectives can vary globally. In the United States, the difference in taste preferences is noted, but it is not as significant as the French tradition. The ripening process of bloomy rind cheeses like Camembert moves along a continuum, from fresh and mushroomy to over-ammoniated and unpalatable. The point of ripeness when the ammonia of the rind becomes too strong and influences the interior paste negatively can vary, leading to a need to separate the crust and the worst of the paste from the still tasty middle.

Ultimately, there is no 'right' or 'wrong' way to enjoy Camembert or other bloomy rind cheeses. It is a matter of taste preference. The cro?te of Camembert, when enjoyed properly, can add layers of flavor and texture, completing the dining experience.