Let’s address the elephant in the room. Sometimes, a Camembert can smell a little funky, almost like a gym sock. That ammonia scent is a sign that the cheese is overripe or was stored too cold.
If it smells that way, the rind will likely taste bitter and harsh. In that case, it’s okay to skip it. A good, fresh Camembert from a reputable source should smell like mushrooms, cream, and earth—not a locker room. When it’s right, the rind is a gentle, savory companion to the gooey center.
Your cheese shop is your best friend here. Ask them when the wheel came in. A truly fresh Camembert has a pure white, fluffy rind. An older one will have brownish spots, which means a stronger, sometimes more ammonia-like flavor.
A Simple Guide for the Skeptical
Here is a simple way to think about it. If you are eating a young, mild Camembert (the kind you buy at the grocery store), the rind is thin and very neutral. You can eat it without even noticing it’s there.
Style Highlight: Bloomy Rind Cheeses | culture: the word on cheese
If you have a ripe, artisanal wheel (the kind with a gooey, runny center that you can smell from across the room), the rind is more flavorful and slightly chewier. It’s meant to be tasted. Try a bite with the rind on, and then a bite with it off. You will notice the difference in depth.
One evening, I served a beautiful French Camembert to my neighbor, Mark, who swore he hated cheese rinds. He nibbled the tiniest corner. Two minutes later, he had finished half the wheel. He just looked at me and shrugged. "It’s like potato chips," he said. "You can’t stop."
