THE MANUFACTURE OF CAMEMBERT CHEESE. 6 
the softness of the cheese; very soft cheese is often strong flavored. 
The odor and flavor of Camembert, however, are not repulsive, like 
those of other closely related varieties, provided the manufacturing 
process has been carried out properly. An extremely sticky surface 
in conjunction with a very soft texture is often associated with 
strong, biting flavors, whereas if the cheese surface is more dry 
there is usually a milder, sweeter, and more delicate flavor. Strong 
odors of ammonia are usually an indication of overripeness. An 
ideal Camembert cheese should emit an odor sweet and agreeable, in 
contrast with the odors of decay sometimes noticeable in overripe 
and improperly handled cheese. 
FOOD VALUE. 
Camembert cheese has a lower nutritive value than full-cream 
cheese, because of its somewhat higher water content and slightly 
lower fat content; nevertheless this cheese compares favorably with 
other nitrogenous foods in percentages of fat, protein, and ash. 
According to the Bureau of Home Economics the digestibility of 
Camembert cheese is practically the same as that of cream cheese. 
Like other varieties of soft cheese, it is higher in price pound for 
pound than the harder kinds of cheese. Camembert, however, is 
eaten more for its flavor and to give variety to the diet than for its 
value as nutriment. 
COMPOSITION OF CAMEMBERT CHEESE. 
The composition of good grades of Camembert cheese is fairly 
uniform with respect to fat, protein, and water. Normally the water 
content of a cheese is about 50 per cent, fat 28 per cent, and protein 
20 per cent. The remaining 2 per cent consists of salt, ash, etc. 
Figures given by Thorn * on the composition of 12 cheeses are shown 
in Table 1. Ten of these were imported ; Nos. 8 and 9 were made in 
the United States. 
Table 1. — Analyses of Camembert cheese in American markets. 
) 
Sample No. 
Water. 
Fat. 
Protein. 
Propor- 
tion of 
fat to 
protein. 
1 
Per cent. 
47.50 
45.59 
46.36 
48.41 
48.79 
43.08 
44.25 
50.59 
47.03 
54.41 
51.23 
47.69 
Per cent. 
26.30 
27.71 
27.78 
27.01 
26.72 
32.13 
31.09 
26.30 
26.67 
23.04 
25.68 
27. 32 
Per cent. 
21.80 
21.40 
21.21 
19.36 
18.75 
21.27 
19.69 
18.83 
20.32 
16.83 
17.61 
19.05 
1 : 0. 82 
2 
1 : .77 
3 ". 
1 : .76 
4 
1 : .71 
1 : .71 
6 
1 : .66 
7 
1 : .60 
8a 
1 : .71 
9a 
1 : .73 
10 
1 : .73 
11 
1 : .68 
12 
1 : .69 
43.08 
54.41 
23.04 
32.13 
16.83 
21.08 
1 : .60 
1*: .82 
47.91 
27. 33 
19.66 
1 : .71 
a Domestic cheese. 
Charles Thorn. 1009. Camembert Cheese Problems in the Fnitod States. 
Department of Agriculture, Bureau of Animal Industry, Bulletin 115. Page 15. 
U. S. 
