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Camembert 45% fat in dry matter

Creamy soft cheese with a mild-spicy aroma

Wiki about camembert Nutri-Score D Vegan No Gluten-free Yes Lactose-free No Nut-free Yes
NUTRITION / 100 g
300 kcal 19 g Protein 0.5 g Kohlenhydrate 24 g Fett

Introduction

Camembert soft cheese with white noble mold
Camembert 45% Fett i. Tr. is for me more than just an ingredient — it is a culinary stage where aroma, texture and tradition merge. As a 35-year-old editor from Europe I have experienced countless kitchen moments in which a simple wheel of Camembert saved a dinner, sparked a discussion or awakened a memory. This creamy soft cheese from cow's milk, whose rind shines delicately white and velvety, confidently presents its typical aroma: mild in the core, increasingly piquant and mushroom-like as it matures. The notation 45% Fett i. Tr. — that is 45 percent fat in the dry matter — is both a quality characteristic and a hint at its luxurious creaminess. Those who enjoy Camembert with 45% Fett i. Tr. choose balance: rich but not excessive, soft but shape-stable, full of character yet approachable.

I remember an autumn evening in Normandy when a cheesemaker in a small fromagerie told me that good Camembert must “breathe.” He showed me small air holes in the rind that looked like constellations. “This is where flavor is born,” he said. Those words have accompanied me at every purchase since. A colleague of mine, by contrast, says he only learned to love Camembert while working from home: a wheel still slightly cool and just cut, a warm baguette from the oven, a glass of cider next to the laptop — and suddenly even the flood of emails becomes somewhat enjoyable. Such anecdotes show how Camembert 45% Fett i. Tr. can turn from a mere product into a ritual.

What makes this cheese special is its ripening process. Fresh it appears firm, almost elastic; after a few days it begins to soften from the outside in, the center slowly melts, and the rind releases a fine scent of mushrooms and damp grass. In the kitchen this transformability is a gift. Depending on the degree of ripeness Camembert can be used in many ways: tender and creamy for the breakfast table, aromatic and indulgent for supper, or golden-browned gratinated as the centerpiece of a warm starter. I love planning the ripeness deliberately: one wheel for today, one for tomorrow, one for the weekend with friends — each has its moment.

Availability & types

Availability and types of Camembert 45% Fett i. Tr.

Camembert is a soft, creamy white-mold cheese originally from Normandy in France. If the package reads “45% Fett i. Tr.”, that means “45 percent fat in the dry matter”. This is a common label for cheeses and indicates how much fat the cheese contains once the water is excluded. Important for you: a Camembert with 45% Fett i. Tr. tastes mild to moderately strong, is creamy, and is widely available in many supermarkets.

Origin
Classic Camembert was developed in the 18th century in Normandy. There is even a protected speciality there called “Camembert de Normandie AOP”. AOP is an EU label and means the cheese must be produced in a specific region according to set rules. It is traditionally made from raw milk from cows grazing in that area. Today Camembert is produced not only in France but also in Germany, the Netherlands, Poland and many other countries. Supermarket variants are often made from pasteurised cow's milk so they are safe and well tolerated by everyone.

Availability in trade
You can find Camembert 45% Fett i. Tr. in many forms and packages:

  • Supermarket: Usually as round 120–250 g wheels, sold individually. There are private labels and well-known manufacturers.
  • Delicatessens/Cheese counters: Larger selection, including raw-milk Camembert or AOP variants from France.
  • Organic and farm shops: Often produced regionally, sometimes in smaller wheels with particularly natural ripening.
  • Online shops: Seasonal promotions, tasting packs and international varieties, often shipped chilled.
Availability is good year-round. However, flavor can vary slightly with the seasons because milk quality changes with the cows' feed. In autumn and winter some varieties are a bit stronger.

Types and variants

Details & nutrition

Property Value
Unit g
Average weight per piece 250
Calories per 100 300
Protein per 100 19
Carbohydrates per 100 0.5
Sugar per 100 0.5
Fat per 100 24
Saturated fat per 100 16
Monounsaturated fat 6
Polyunsaturated fat 1
Fiber per 100 0
Vitamin C (mg) per 100 0
Vitamin D (IU) per 100 40
Calcium (mg) per 100 380
Iron (mg) per 100 0.3
Nutri-Score D
CO₂ footprint 6.0 kg CO2e/kg
Origin France/Europe
Gluten-free Yes
Lactose-free No
Nut-free Yes
Vegan No
Note Soft cheese made from cow's milk with noble mold; low in lactose depending on maturation level, but not lactose-free.

Technical & scientific information

Camembert 45% Fett i. Tr. denotes a soft cow's-milk cheese whose fat content is referred to the dry matter. The indication “45% Fett i. Tr.” means that 45 percent of the dry substance consists of fat; in the ready-to-eat cheese the absolute fat content typically ranges between about 22 and 27 percent depending on the water content. Camembert belongs to the family of mold-ripened soft cheeses with white surface mold (mostly Penicillium camemberti/P. candidum) and is characterized by a creamy to flowing texture, a mild to progressively piquant aroma profile and a characteristic ripening behavior from the outside inward.

Production and technology
The starting product is pasteurised or raw milk, often standardized to a defined protein and fat content. After warming to rennet temperature (approx. 30–33 °C) mesophilic lactic acid bacterial cultures and rennet (chymosin or microbial rennet) are added. The resulting gel is cut after 30–45 minutes (curd size about hazelnut to walnut), gently stirred and ladled into perforated Camembert molds. This is followed by several hours of self-pressing and turning to expel whey. Subsequently the cheese is removed from the mold, salted in brine or dry-salted and sprayed with ripening cultures. Ripening takes place at 10–14 °C and high relative humidity (90–98 %), typically 7–21 days, during which the white mold cover develops and proteolytic enzymes produce a rind-cream-like softening of the edge zone. The core remains chalky-firm in early ripening stages but becomes creamy as proteolysis progresses.

Biochemistry of ripening
During ripening lactic acid bacteria metabolize lactose to lactic acid, causing the pH to drop initially. The surface mold breaks down lactic acid and raises the pH at the rind, which in turn promotes the activity of proteases and peptidases

Wiki entry for: camembert
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