camembert A soft, French cheese made from cows' milk, originating from Auge, Normandy, France. Covered with a white mould (Penicillium candidum or P. camembertii) which participates in the ripening process; deteriorates after a few days.

It contains 50% water and 25% fat (= ‘50% fat in dry matter’); a 30‐g portion is a rich source of vitamin B₁₂, a source of protein, vitamins A, B₂, and niacin, contains 8 g of fat, 100 mg of calcium and 200 mg of sodium; supplies 90 kcal (370 kJ). Also made with ‘30% fat in dry matter’ (= 13% of total), ‘40’, ‘45’ and ‘60% fat in dry matter’ (= 18% of total).

Cam·em·bert / ˈkaməmˌbe(ə)r/ • n. a kind of rich, soft, creamy cheese with a whitish rind, originally made near Camembert in Normandy.

Camembert soft rich cheese originating from Camembert, village of Normandy, France. XIX.