Description
Danish Camembert — soft-ripened, creamy & mushroom-earthy
A classic soft-ripened bloomy-rind cheese with an edible white coat (Penicillium candidum). This Danish Camembert moves from a gentle, cakey core when young to a creamy, oozy paste as it matures, offering buttery richness with subtle mushroom-earthy aromatics. Supplied 12 × 125 g; sold per piece or by full case on request.
Applications & menu ideas
Cheese boards & canapés
Balanced, approachable rind profile; consistent 125 g format simplifies mise-en-place and costing.
Baked camembert
Warm gently until center softens; serve with bread/crackers; avoid high heat to prevent oiling.
Bakery & café
Sandwiches, croissants and warm toasts where creamy, mild cheese complements add-ins.
Pairings
Crackers, baguette, fruit & nuts; pairs with sparkling, light reds and aromatic whites.
Operational advantages
Portion control
Individual 125 g wheels; low waste; ideal for hampers and boards.
Service timing
Reaches ideal ooze after 15–20 min at cool room temperature for pass consistency.
Menu versatility
Works across café, bakery, banquets and retail gifting without recipe changes.
Low prep
Serve as-is, bake whole, or slice wedges; minimal trimming waste and quick plating.
Technical notes
- Type: Soft-ripened, bloomy rind (Penicillium candidum), cow’s milk.
- Texture & flavour: Young: mild, cakey center; Mature: creamy/oozy with mushroom-earthy notes.
- Maturation: Typically 4–6 weeks; aroma intensifies with age.
- Serving: Temper to 15–20 °C; slice with a warm, clean knife for neat wedges.
- Storage: 0–4 °C; keep wrapped; avoid freezing; rewrap promptly after service.
- Allergen: Milk.
Logistics & terms
Pack & supply
Add-on specifications
| Rind | Thin, edible white bloomy rind; contributes aroma and flavour. |
|---|---|
| Paste | Ivory-cream interior; transitions from soft to oozy as ripening progresses. |
| Heat behaviour | Gentle bake to soften; avoid high heat to prevent oiling/splitting. |
| Chef tip | Temper before service; use a warmed knife; rewrap quickly to limit ammonia build-up. |
Learn more
Bulk Supply · Danish Camembert — 12 × 125 g
Ask for current pricing, carton deals and delivery slots in Delhi-NCR. Outstation supply arranged with MOQ.
Danish Camembert — Frequently Asked Questions
What is Camembert and how does it taste?
- Soft-ripened cow’s-milk cheese with an edible white bloomy rind.
- Young: mild, cakey core. Mature: creamy/oozy with mushroom-earthy notes.
Best menu applications for 125 g wheels?
- Cheese boards, canapés and café sandwiches/toasts.
- Baked camembert starters for banquets and bistros.
- Retail hampers and gifting sets.
How should it be served and stored?
- Serve at 15–20 °C for aroma and ooze; slice with a warmed knife.
- Store at 0–4 °C, wrapped; avoid freezing; rewrap promptly after service.
Does the white rind need to be removed?
- No — the bloomy rind is edible and adds aroma and flavour.
- Trim only for specific plating preferences.
What is the pack format and unit of sale?
- Case: 12 × 125 g wheels.
- Unit sold: per 125 g piece; full cases on request.
Is it vegetarian?
- Rennet type varies by maker (microbial/vegetarian or animal).
- Please confirm rennet specification at ordering if required.
Allergen & handling notes
- Contains Milk.
- Use clean tools; maintain cold chain throughout storage and service.
Any chef tips for baking Camembert?
- Bake gently until the center softens; avoid high heat to prevent oiling/splitting.
- Serve immediately; pair with bread/crackers and light fruit/nuts.
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