Does Camembert Stink? Unveiling the Truth About This Iconic Cheese
Camembert can have a pungent aroma, but whether or not it “stinks” is subjective and depends on several factors including its maturity, production methods, and personal preference. Properly aged Camembert should possess a complex, earthy scent, rather than a purely offensive one.
Understanding Camembert: More Than Just a Smell
Camembert, that creamy, mushroomy delight, is a cheese shrouded in misconceptions. The most persistent? Its supposed “stink.” But the truth is far more nuanced, involving everything from microbial activity to the taster’s own palate. Let’s delve into the fascinating world of Camembert to truly understand its aroma profile.
The Origins of Camembert: A Norman Legacy
Born in the village of Camembert in Normandy, France, this soft, cow’s milk cheese boasts a rich history. Legend attributes its creation to Marie Harel in 1791, drawing inspiration from a priest from Brie. Regardless of the exact origins, Camembert has become a symbol of French culinary heritage. Its protected designation of origin (PDO) ensures that authentic Camembert de Normandie adheres to specific production methods and regional characteristics. This guarantees a certain quality and, consequently, a particular aroma profile.
The Microbial Symphony: How Camembert Develops Its Scent
The Penicillium camemberti mold, responsible for the cheese’s characteristic white rind, plays a crucial role in developing its aroma. As the cheese matures, this mold breaks down proteins and fats, releasing volatile organic compounds (VOCs). These VOCs are what contribute to the cheese’s distinctive scent. Other bacteria also contribute to the scent, creating a complex, evolving aroma profile.
Factors Influencing the Smell: From Farm to Table
The “stink” factor is not a constant. It’s affected by various aspects of Camembert production and handling:
- Milk Quality: Raw milk from cows grazing on diverse pastures contributes to a richer, more complex flavor and aroma profile. Pasteurized milk, while safer, can result in a milder, less nuanced cheese.
- Production Methods: Traditional methods, like using raw milk and hand-ladling the curd, often lead to a stronger, more characterful cheese.
- Maturation Process: Proper aging is crucial. Under-ripe Camembert can be chalky and bland, while overripe Camembert can develop an unpleasant, ammonia-like smell. Temperature and humidity control are key.
- Packaging and Storage: The type of packaging and storage conditions significantly impact the cheese’s aroma and texture.
- Personal Preference: Ultimately, whether a person finds the smell offensive or appealing is subjective.
Descriptors: More Than Just “Stink”
Instead of simply labeling Camembert as “stinky,” consider the nuanced vocabulary used by cheese experts to describe its aroma:
- Earthy: Reminiscent of mushrooms or damp soil.
- Mushroomy: A distinct, fungal aroma.
- Barnyard: A slightly animalistic, rustic scent.
- Ammoniacal: A sharp, pungent smell indicating over-ripeness (unpleasant).
- Buttery: A creamy, rich aroma.
- Garlic or Cabbage: Some find these notes present.
Identifying the Right Camembert: Quality over Quantity
Choosing a high-quality Camembert is essential to avoid disappointment. Look for:
- Origin: Ideally, “Camembert de Normandie” with the PDO label.
- Texture: The cheese should be soft and yielding to the touch, but not runny.
- Appearance: The rind should be a uniform white, without any discoloration or mold growth other than the Penicillium camemberti.
- Smell: It should be earthy and mushroomy, not overwhelmingly ammoniacal.
- Source: Reputable cheese shops often offer samples and expert advice.
Storage Tips: Preserving the Perfect Aroma
Proper storage is crucial to maintaining Camembert’s aroma and texture:
- Refrigeration: Store Camembert in the refrigerator, ideally in its original packaging or wrapped in cheese paper.
- Avoid Plastic Wrap: Plastic wrap can trap moisture and lead to off-flavors.
- Separate from Strong-Smelling Foods: Avoid storing Camembert near strong-smelling foods, as it can absorb their odors.
- Bring to Room Temperature: Before serving, allow the cheese to come to room temperature for about 30 minutes to enhance its flavor and aroma.
Is it Safe? Identifying Concerning Smells
While a certain degree of aroma is expected, some smells indicate spoilage:
- Strong Ammonia: An overwhelming ammonia smell indicates that the cheese is overripe and should be discarded.
- Sour or Rancid: These smells indicate bacterial contamination.
- Unusual Mold Growth: Any mold growth other than the Penicillium camemberti is a sign of spoilage.
Camembert Beyond France: Exploring Global Variations
While Camembert de Normandie is the benchmark, versions are produced globally. These international iterations often vary in milk source, production techniques, and maturation processes, resulting in diverse aroma and flavor profiles. They are worth exploring, but understand that they may differ significantly from the authentic French experience.
Frequently Asked Questions About Camembert and Its Aroma
1. Why does some Camembert smell like ammonia?
An ammonia smell in Camembert is a sign of over-ripening. As the cheese continues to break down, it releases ammonia, a pungent gas. While a slight ammonia aroma might be tolerable to some, a strong smell indicates the cheese is past its prime and should be discarded.
2. Is it safe to eat Camembert with a strong smell?
If the strong smell is primarily ammonia, it’s generally not recommended to eat it, as it indicates significant degradation of the cheese. Other concerning smells include sourness or rancidity, which indicate bacterial contamination and potential health risks.
3. How can I tell if my Camembert is spoiled?
Beyond an ammonia smell, look for discoloration, unusual mold growth (other than the white Penicillium camemberti), a slimy texture, or a sour/rancid odor. If any of these are present, discard the cheese.
4. Does all Camembert smell the same?
No. The aroma of Camembert varies greatly depending on factors like milk source (raw vs. pasteurized), production methods, aging duration, and storage conditions. Expect variations even among different wheels of Camembert de Normandie.
5. How does the milk affect the smell of Camembert?
Raw milk, often used in traditional Camembert production, imparts a richer and more complex aroma than pasteurized milk. The terroir, or the environment in which the cows graze, also influences the milk’s flavor and, consequently, the cheese’s aroma.
6. Is the white mold on Camembert safe to eat?
Yes, the white mold, Penicillium camemberti, is essential for the cheese’s development and is perfectly safe to consume. It contributes to the cheese’s characteristic flavor and texture.
7. What’s the difference between Camembert and Brie?
Both are soft, bloomy-rind cheeses, but Camembert typically has a stronger, earthier flavor and a slightly higher moisture content. Brie is generally milder and creamier. Size and shape also differ, with Camembert being traditionally smaller and rounder.
8. How should I serve Camembert?
Allow Camembert to come to room temperature for about 30 minutes before serving. It’s delicious served with crusty bread, fruits (like apples or pears), and nuts. A glass of dry white wine or a light-bodied red wine complements its flavor.
9. Can I cook with Camembert?
Yes, Camembert can be baked, grilled, or used in sauces. Baked Camembert, served with crusty bread for dipping, is a popular appetizer. Remember that heating it will intensify its aroma.
10. How long does Camembert last?
Once opened, Camembert is best consumed within 3-5 days. Properly stored in the refrigerator, it can last slightly longer, but its flavor and texture will degrade over time.
11. What’s the best way to store Camembert?
Store Camembert in the refrigerator, ideally wrapped in cheese paper or parchment paper to allow it to breathe. Avoid plastic wrap, as it can trap moisture and affect the cheese’s flavor and texture.
12. Is Camembert vegetarian?
Traditionally made Camembert de Normandie often uses animal rennet, making it not strictly vegetarian. However, some producers use microbial rennet, making their Camembert suitable for vegetarians. Check the label carefully.