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Camembert 30% fat in dry matter

Mild soft cheese with white noble mold

Wiki about camembert Nutri-Score D Vegan No Gluten-free Yes Lactose-free No Nut-free Yes
NUTRITION / 100 g
235 kcal 20 g Protein 0.5 g Kohlenhydrate 16 g Fett

Introduction

Camembert soft cheese, 30% fat in dry matter
Camembert 30% fat in dry matter is one of those ingredients that has a fixed place in my European kitchen – not only because it is wonderfully creamy and versatile, but also because its balanced fat content promises culinary harmony. As a 35-year-old editor who professionally writes a lot about regional specialties and privately cooks with passion, I encounter Camembert in various contexts: on the breakfast table, in the office kitchen, at weekend picnics or as a dessert cheese after a cozy dinner. The note “30% fat in dry matter” means that the fat proportion is related to the dry matter. The result is a cheese that is pleasantly mild yet characterful and develops a fine, edible white mould rind during ripening.

What particularly fascinates me about Camembert 30% fat in dry matter is its changeable texture. Straight from the fridge it is firmer and sliceable, with slightly nutty notes. After a few minutes at room temperature it becomes softer, creamier and unfolds its full aromatic profile, reminiscent of fresh mushrooms, hay and butter. A colleague of mine who is passionate about baking swears by taking Camembert out of the fridge only shortly before serving and pairing it with a warm, crunchy slice of sourdough bread. This little ritual particularly highlights the subtle acidity and the delicate mushroomy notes.

Historically, Camembert is rooted in Normandy, but today Camembert 30% fat in dry matter is produced in high quality in many European regions. Ripening in a humid, cool environment gives it the typical white, velvety rind from Penicillium camemberti. Beneath lies the soft paste which – depending on the degree of ripeness – can range from smooth and milky to almost runny and strongly aromatic. A friend who studied in France once told me how he learned to catch the perfect moment: when the cheese yields slightly at the edge but the core still stands tenderly, it is in a wonderful balance of creaminess and structure.

In my kitchen I like to use Camembert 30% fat in dry matter for uncomplicated, flavourful preparations

Availability & types

Availability and types of Camembert 30% fat in dry matter

Camembert is a soft white mould cheese with a creamy centre and an edible white rind. When the package states “30% fat in dry matter”, this means: the cheese has 30 percent fat calculated on the dry matter (i.e. excluding water). Compared to classic Camembert with 45–50% fat in dry matter, this variant has a somewhat lower fat content and is often slightly firmer in texture, but still creamy and aromatic. For children from around 12 years it is good to know: “fat in dry matter” is a technical term that helps compare cheeses even if they contain different amounts of water.

Origin and history
Camembert originally comes from Normandy in France, more precisely from the village of Camembert. It is said to have originated in the 18th century. The traditional version is made from cow's milk and ripened with a white noble mould (Penicillium camemberti). Today Camembert is produced in many countries, including France, Germany, Austria, Switzerland and others. While “Camembert de Normandie” has a protected designation of origin, “Camembert” as a general cheese type may also be made elsewhere. The variant with 30% fat in dry matter is especially common in Germany and easy to find in supermarkets.

Availability in trade
Camembert 30% fat in dry matter is available in many supermarkets, discounters and delicatessens. You will typically find it:

  • In the chilled section among soft cheeses, next to Brie and other white mould cheeses.
  • In various sizes: small rounds (e.g. 90–125 g), standard sizes (200–250 g) and family packs.
  • As a store brand of supermarkets or as a branded product, often with an indication of origin (e.g. “from Bavaria”, “from Normandy”)

Details & nutrition

Property Value
Unit g
Average weight per piece 250
Calories per 100 235
Protein per 100 20
Carbohydrates per 100 0.5
Sugar per 100 0.5
Fat per 100 16
Saturated fat per 100 11
Monounsaturated fat 4
Polyunsaturated fat 0.5
Fiber per 100 0
Vitamin C (mg) per 100 0
Vitamin D (IU) per 100 20
Calcium (mg) per 100 450
Iron (mg) per 100 0.3
Nutri-Score D
CO₂ footprint 5.5 kg CO2e/kg
Origin EU
Gluten-free Yes
Lactose-free No
Nut-free Yes
Vegan No
Note Soft cheese with noble mold; ripeness may slightly reduce lactose content.

Technical & scientific information

Camembert 30% fat in dry matter denotes a semi-firm to soft, surface-ripened soft cheese made from cow's milk, whose fat content refers to the dry matter (in d.m.). The cheese is classically matured with a white noble mould rind from Penicillium camemberti (syn. P. candidum) and is characterised by its creamy to slightly runny interior, a characteristic aroma with mushroomy and buttery notes and a pale to ivory-coloured paste. The indication “30% fat in dry matter” corresponds in practice to a lower absolute fat proportion relative to the total mass, since the water content is not considered; typically the absolute fat content in Camembert of this fat level, depending on water content, is in the range of about 15–20%.

Raw material and production: Camembert 30% fat in dry matter is produced from pasteurised or – depending on regulation – also from thermised or raw milk. After the standard cheesemaking process the milk is inoculated with lactic acid bacterial cultures (Streptococcus thermophilus, Lactococcus lactis, less commonly Leuconostoc spp.) and coagulated with animal or microbial rennet. The curd is gently cut, ladled into moulds (typically 10–12 cm diameter) and turned several times to expel whey. This is followed by dry-salting or brine salting. The surface is inoculated with Penicillium camemberti, which promotes the formation of the white, downy mould rind and controls proteolysis and lipolysis during ripening.

Ripening and biochemistry: Ripening proceeds from the outside in. Enzymes of the surface flora break down proteins (proteolysis) into peptides and free amino acids and fats (lipolysis) into free fatty acids. This process leads to texture changes (creaminess, rind ripening) and to the development of the typical aroma profile. Key compounds include ammonia (for the mild rind pungency), methional, 3-methylbutanal, dimethyl sulfide, briefly
Wiki entry for: camembert
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