The Untold Story of Camembert Cheese: The Cheese Napoleon III Couldn’t Resist

As a big cheese lover, living in France has been a dream come true for me. Did you know there are more cheeses in France than there are days in the year? It’s no surprise, really as France has some of the best cheese in the world, even better than English cheddar.

Is there anything better than going to a restaurant with a three-tiered cheese trolley? Seriously, those are the types of restaurants you find in rural France. It’s almost impossible to choose which cheeses to try, so I always go with my waiter’s recommendation.

However, not all French cheeses are created equal, and some are better known than others, Camembert being one of them. But do you know how it was created? Did you know there is a town called Camembert? Well, buckle up because we’re going on a cheese journey to Normandy to discover the story behind one of the most famous cheeses in France.

The Origins of Camembert Cheese

Our journey begins in the small village of Camembert in Normandy, where it all started in 1791 with a woman named Marie Harel. She lived in the village and worked on a farm, where she met a priest from Brie, Abbot Charles-Jean Bonvoust. Fleeing the anti-clerical turmoil of the French Revolution, the priest found refuge with Marie’s family. 

He was so grateful for the shelter he shared with her the techniques of making soft, bloomy-rind cheeses similar to the ones from his native region. Marie took his recipe and made it her own. She adapted the methods to suit the milk produced in Normandy, with its rich, creamy quality. The result was a cheese with a delicate, edible white rind and a creamy, almost buttery interior. 

At first, Marie Harel’s new cheese didn’t exactly win over her neighbors; they mostly just laughed at it. But as time went on, a few gave it a try, and word slowly spread. Before long, Camembert found its way to the chic seaside resorts of Normandy, where wealthy Parisians came to escape the city, including none other than Emperor Napoleon III.

During a train stop on what was then a six-hour journey, Marie Harel’s grandson managed to convince the Emperor to taste a piece of Camembert. It was love at first bite. Napoleon III was so taken with it that he had huge quantities sent straight to the Tuileries Palace in Paris. And just like that, Camembert went from a local curiosity to the must-have cheese of the moment.

In the mid-19th century, Camembert’s popularity grew beyond Normandy thanks to improved transportation networks. The arrival of the railway made it possible to distribute fresh products more efficiently. However, the real game-changer came in 1890 when an engineer named M. Ridel designed a thin, round wooden box specifically for Camembert. 

This simple invention protected the delicate cheese during transport, allowing it to be shipped across France and eventually overseas without losing its shape or quality. Thanks to this box, Camembert found its way onto tables far from its Normandy roots, even making an impression in the United States.

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How Camembert Evolved

Camembert’s story took another turn during World War I. The French army included Camembert in soldiers’ rations, making it a symbol of home and comfort for those on the front lines. Post-war industrialization brought both opportunities and challenges. Mass production made Camembert more accessible, but it also led to debates about quality. 

Traditional methods using raw milk were often replaced with pasteurized processes to meet health regulations and cater to larger markets. In 1983, “Camembert de Normandie” earned the prestigious AOC (Appellation d’Origine Contrôlée) status, safeguarding the traditional recipe and production methods tied to its Normandy heritage.

While you’ll find factory-made versions in supermarkets worldwide, artisanal producers in Normandy still craft it the old-fashioned way, preserving the legacy of the cheese. I don’t know if you’ve ever seen a cheese counter in the supermarkets in France, but they are amazing. The range of cheeses is out of this world, and the smell makes your mouth water.

The Art of Authentic Camembert Production

Making real Camembert de Normandie is an art form steeped in tradition. It starts with the unpasteurized milk from Normandy cows. Their diet gives the milk its rich, creamy texture, which is the foundation of Camembert’s unique flavor. The milk is gently warmed and mixed with rennet to help it curdle. This is where the transformation begins.

Next comes the molding, which is done by hand. The curds are ladled carefully into small, round molds, layer by layer. There’s no rushing this; gravity does the work and slowly drains the whey. It’s a simple process, but it demands skill. The cheesemaker knows exactly when to add the next layer by sight and touch.

After molding, the cheeses are salted and left to mature. This is where the real magic happens. They’re aged in cool, humid cellars, where they develop that signature bloomy white rind. The rind is Penicillium camemberti, the mold responsible for giving Camembert its earthy aroma and soft, velvety texture. 

As the rind grows, it works inward, ripening the cheese from the outside in, creating that creamy, almost gooey center that melts beautifully on your tongue. Authentic Camembert de Normandie AOP (Appellation d’Origine Protégée) still follows these traditional methods. 

There are rules, strict ones. The cheese must be made in Normandy with raw milk, using specific techniques passed down through generations. This isn’t mass production; it’s craftsmanship, and you can taste the difference in every bite.

Maison du Camembert Museum

If you’re serious about understanding Camembert, there’s only one place to go, the Maison du Camembert in the village of Camembert itself. The museum is set in an authentic Norman farmhouse, and inside, the exhibits take you through Camembert’s journey from its humble beginnings with Marie Harel to its global fame. 

There are vintage tools, old wooden molds, and even the famous round wooden boxes that changed the game for Camembert’s worldwide travel. You’ll see how the cheese has evolved over centuries while managing to stay true to its roots.

But the real highlight? Watching the cheese being made. Through glass windows, you can see artisans at work, ladling curds, flipping cheeses, and caring for them as they ripen. It’s oddly hypnotic—there’s a rhythm, like a dance they’ve perfected over time. 

Of course, no visit would be complete without tasting. At the end of your tour, you’ll get to sample different types of Camembert. You’ll notice subtle differences between versions made with raw milk and those made with pasteurized milk, and you’ll understand why traditional methods matter. It will get you rethinking ever buying supermarket Camembert again.

The Village of Camembert

You’d think the birthplace of one of France’s most famous cheeses would be filled with tourists and packed with shops and cafés capitalizing on its global fame. But no, the village of Camembert is the exact opposite. It’s small. Really small. Blink-and-you-miss-it small. 

At the heart of the village is a small cluster of traditional Normandy houses with timber frames and tiled roofs, and the Maison du Camembert, of course, and a bronze statue of Marie Harel in the center, almost as if she’s still keeping an eye on things. But beyond that, it’s all about the landscape.

Exploring the Normandy Cheese Route

For all you cheese lovers, you’ll love Normandy. It’s a region that practically lives and breathes dairy, with a cheese route that takes you through lush countryside, historic villages, and plenty of tasting opportunities.

The Normandy Cheese Route, or La Route des Fromages de Normandie, connects the dots between some of France’s most famous cheeses: Camembert, Livarot, Pont-l’Évêque, and Neufchâtel. Each has its own distinct flavor, texture, and story,

Start in Camembert, and then make your way to Livarot, which is just a short drive away. Known as “the Colonel” because of the five strips of raffia wrapped around its rind, Livarot is bold and pungent, perfect for those who like their cheese with a bit of attitude. The village is small, but you’ll find traditional creameries where you can see how it’s made, and yes, more tastings.

Next is Pont-l’Évêque, a square-shaped cheese with a smooth, washed rind and a rich, creamy center. It’s been around since the 12th century, making it one of France’s oldest cheeses still in production. The town of Pont-l’Évêque has a lovely weekly market where locals sell fresh bread, cider, and, surprise, surprise, cheese.

If you still have room (and you should make room), head towards Neufchâtel, the heart-shaped cheese that’s been winning people over since medieval times. Apparently, during the Hundred Years’ War, local girls gave Neufchâtel to English soldiers as a token of affection. Whether that’s true or not, one thing’s certain: it’s hard not to fall in love with its soft, slightly crumbly texture and salty tang.

There is no denying you’ll probably eat your body weight in cheese, but you’ll also meet the people who’ve kept these traditions alive for generations and understand how deeply intertwined food is with French culture. 

So, pack an empty cooler, hit the road, and embrace the fact that you’ll probably come back with more cheese than you planned. But really, can you ever have too much? 

Camembert Cheese Recipes

There are many Camembert recipes, but my favorite has to be baked CAmembert. It’s essentially a whole wheel of Camembert cheese baked until it becomes warm, gooey, and irresistibly melty inside while the rind stays intact, forming a natural “container” for the molten cheese. It’s often flavored with ingredients like garlic, fresh herbs (such as rosemary or thyme), and a drizzle of olive oil or honey for extra depth.

Baked Camembert (Camembert Rôti au Four)

This is the ultimate comfort food—gooey, creamy, and perfect for sharing. It’s quick to make and even quicker to disappear once served.

Ingredients:

• 1 whole Camembert de Normandie (about 250g), preferably unpasteurized for full flavor
• 1–2 cloves of garlic, thinly sliced
• A few sprigs of fresh thyme or rosemary
• 1–2 tablespoons olive oil
• Freshly ground black pepper
• Optional: A drizzle of honey, chopped walnuts, or dried cranberries for extra flavor
• Crusty bread for dipping

Instructions:

1. Preheat the Oven:
   Set your oven to 180°C (350°F).
2. Prepare the Camembert:
   • Remove the cheese from any plastic wrapping and place it back in its wooden box (without the lid). If it didn’t come in a wooden box, place it in a small ovenproof dish or wrap it in baking paper.
   • Score the top of the rind in a criss-cross pattern with a sharp knife. This helps the flavors seep in and makes it easier to dip once baked.
3. Add Flavour:
   • Insert the garlic slices into the cuts.
   • Tuck in small sprigs of thyme or rosemary.
   • Drizzle the olive oil over the top and season with freshly ground black pepper.
   • If you’re feeling fancy, add a drizzle of honey and a sprinkle of chopped nuts or dried fruit.
4. Bake:
   Place the Camembert (in its box or dish) on a baking tray and bake for 15–20 minutes until the center is molten and gooey. You’ll know it’s ready when it feels soft to the touch and slightly puffed.
5. Serve:
   Carefully remove it from the oven (the box will be hot!). Serve immediately with slices of warm, crusty baguette, breadsticks, or roasted potatoes. Just dip straight in—no need for a knife or spoon.