Know what’s on your plate
Camembert cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 300 kcal —
- Protein 20 g 40%
- Carbohydrate 0.5 g 0%
- Fat 24 g 31%
- Saturated fat 15 g 76%
- Fibre 0 g 0%
- Sugars 0.5 g —
- Sodium 842 mg 37%
- Cholesterol 72 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 241 µg 27%
- Vitamin C 0 mg 0%
- Vitamin D 0.4 µg 2%
- Vitamin E 0.21 mg 1%
- Vitamin K 2 µg 2%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.49 mg 38%
- Niacin (B3) 0.63 mg 4%
- Pantothenic acid (B5) 1.4 mg 27%
- Vitamin B6 0.23 mg 13%
- Biotin (B7) 7.5 µg 25%
- Folate (B9) 62 µg 16%
- Vitamin B12 1.3 µg 54%
- Choline 15.4 mg 3%
Minerals
- Calcium 388 mg 30%
- Iron 0.33 mg 2%
- Magnesium 20 mg 5%
- Phosphorus 347 mg 28%
- Potassium 187 mg 4%
- Zinc 2.4 mg 22%
- Copper 0.02 mg 2%
- Manganese 0.04 mg 2%
- Selenium 14.5 µg 26%
- Iodine 2.5 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 300 | 20 g | 0.5 g | 24 g |
| 1 × oz | 28.4 g | 85 | 5.6 g | 0.1 g | 6.9 g |
| 1 × cup | 246 g | 738 | 49 g | 1.1 g | 60 g |
| 1 × cubic inch | 17 g | 51 | 3.4 g | 0.1 g | 4.1 g |
| 1 × wedge (1.33 oz) | 38 g | 114 | 7.5 g | 0.2 g | 9.2 g |
| 2 × oz | 56.7 g | 170 | 11 g | 0.3 g | 14 g |
| ½ × oz | 14.2 g | 43 | 2.8 g | 0.1 g | 3.4 g |
| 3 × oz | 85.1 g | 255 | 17 g | 0.4 g | 21 g |
| 4 × oz | 113.4 g | 340 | 23 g | 0.5 g | 28 g |
Similar foods
Questions about Camembert cheese
Can you eat the rind on Camembert?
Yes. The white, bloomy rind is edible and has a stronger, earthier flavour than the soft centre; cut it along with the cheese rather than peeling it off.
How do you bake Camembert without it leaking everywhere?
Leave it in its wooden box if the box is suitable for the oven, or set it in a small ovenproof dish. Score the top and bake at 180 °C for about 15–20 minutes, until the middle is soft and runny.
Should you bring Camembert to room temperature before serving?
Yes: take it out of the fridge about 30–60 minutes before serving so the centre softens and its aroma comes through. Keep it covered while it warms.
How should you store Camembert after opening it?
Wrap it in its original cheese paper or baking paper, then keep it in a lidded container in the fridge so its aroma does not spread to other foods. Eat it by the date on the pack, and use it soon after cutting.
What goes well with Camembert?
Serve it with crusty bread, oatcakes, sliced pear or apple, and a spoonful of chutney. Baked Camembert is often served as a shareable dip with bread or crisp vegetables.
Can you freeze Camembert?
You can freeze it tightly wrapped, but thawing can make the texture crumbly rather than creamy. Use thawed Camembert in a cooked dish, such as a sauce or tart, rather than on a cheeseboard.
What can you use instead of Camembert in a recipe?
Brie is the closest swap: it is also a soft, bloomy-rind cheese and melts well. For a stronger, more pungent flavour, use Limburger, but expect a firmer texture.
Source: USDA FoodData Central 172178 · per 100 g · carbohydrate per EU label, fibre excluded
