Group · Dairy
Raw milk Camembert
Raw milk Camembert, ladled into the mould by hand, is the only kind that can carry the PDO « Camembert de Normandie ». Generic Camembert, by contrast, is pasteurised and moulded mechanically: two different products under a name that common usage has made generic.
In terms of nutrition facts: 267 kcal per 100 g, with 20.3 g of fat of which 14.1 g is saturated, and 20.3 g of protein. It provides 380 mg of calcium, 370 mg of phosphorus, 88 µg of vitamin B9 and 1.61 µg of vitamin B12 per 100 g, with 1.45 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 267 kcal |
| Kilojoules | 1110 kJ |
| Protein | 20,3 g |
| Fat | 20,3 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B310,9 mg68 %
- Vitamin B121,61 µg64 %
- Phosphorus370 mg53 %
- Calcium380 mg48 %
- Vitamin B988 µg44 %
- Vitamin B20,6 mg43 %
- Zinc2,8 mg28 %
- Vitamin A181 µg23 %
See the other 12 nutrients
- Vitamin B60,26 mg19 %
- Iodine20 µg13 %
- Potassium160 mg8 %
- Vitamin B50,44 mg7 %
- Magnesium18 mg5 %
- Vitamin K13,1 µg4 %
- Vitamin E0,46 mg4 %
- Omega-3 ALA0,07 g4 %
- Omega-6 LA0,26 g3 %
- Copper0,02 mg2 %
- Manganese0,03 mg2 %
- Iron0,09 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is less fatty than its reputation suggests. 20.3 g of fat per 100 g, which is less than a Coulommiers or a Saint-Marcellin. The « 45% fat » on the box is calculated on dry matter, which misleads everyone.
A 30 g portion comes to 80 kcal and provides 6.1 g of protein. A whole Camembert weighs 250 g: it is a cheese to share, not an individual portion.
380 mg of calcium is decent for a soft cheese. A 30 g portion covers 14% of the reference intake. Hand-ladled moulding drains less, but the paste stays denser than that of a Chaource.
Raw milk: the real restriction. It is not recommended for pregnant women, young children and people with weakened immune systems because of the risk of listeriosis. Pasteurised Camembert remains an option for them, and its make-up is very similar.
Do not eat it cold, and do not overcook it. Taken out an hour beforehand, it reveals its mushroom aromas. Baked in its box, ten minutes is enough: any longer and it separates into oil and curds.
