Calories and Nutritions in Camembert

A 100-gram serving of raw Camembert contains 300 calories. A 100-gram serving of baked Camembert also contains 300 calories.

A 250-gram portion of raw Camembert contains 750 calories. A 250-gram portion of baked Camembert also contains 750 calories.

One kilogram (1000 grams) of raw Camembert contains 3000 calories. One kilogram of baked Camembert also contains 3000 calories.

One whole wheel (227 grams or 8 ounces) of President Camembert contains 681 calories. A single serving (28 grams) of Marin French Cheese Co. Camembert has 90 calories. One wheel (125 grams) of Le Châtelain Camembert contains 375 calories.

Camembert cheese provides several health benefits, mainly from a high content of quality protein, calcium, and beneficial bacteria. The cheese's nutritional composition supports bone, muscle, and digestive health. The main benefits of Camembert are described below.

• Camembert is a rich source of calcium, a mineral vital for bone health. A 100-gram serving of Camembert delivers 388 milligrams of calcium, which is essential for maintaining bone density and preventing osteoporosis. A meta-analysis by Huncharek, M., Muscat, J., & Kupelnick, B., 2008, "Impact of dairy products and dietary calcium on bone-mineral content in children: results of a meta-analysis," concluded that dairy product consumption has a positive effect on bone mineral content in children, establishing a foundation for lifelong bone health.
• Camembert provides high-quality protein essential for muscle maintenance. The protein in Camembert contains all the essential amino acids required for tissue repair and muscle synthesis. A study by Paddon-Jones, D., & Rasmussen, B. B., 2009, "Dietary protein recommendations and the prevention of sarcopenia," demonstrated that adequate intake of high-quality protein is vital for preserving muscle mass and function, especially in older adults.
• Camembert contains beneficial bacteria that support digestive health. As a fermented food, Camembert can introduce beneficial microbes to the gut. A review by Bell, V., et al., 2018, "Nutritional and Health Benefits of Fermented Food," established that the consumption of fermented foods like cheese is associated with positive modifications to the gut microbiome, which can improve digestive function and overall health.

Camembert is a nutritious food, but the high sodium and saturated fat content can be a concern. The potential for harmful bacteria in unpasteurized versions is also a risk for certain individuals. Potential concerns associated with Camembert are listed below.

• Camembert contains a high amount of sodium, which can impact blood pressure. A 100-gram portion of Camembert has 842 milligrams of sodium. High sodium intake is a well-established risk factor for hypertension. A report by the World Health Organization, 2012, "Guideline: Sodium intake for adults and children," recommends reducing sodium intake to control blood pressure. An alternative with lower sodium is fresh mozzarella. A daily suggested amount for adults is a small portion, such as one ounce (28g), to manage sodium intake.
• The saturated fat content in Camembert is a consideration for cardiovascular health. Camembert contains over 15 grams of saturated fat per 100 grams. A meta-analysis by de Oliveira Otto, M. C., et al., 2012, "Dietary, circulating, and supplement fatty acids and risk of coronary heart disease," linked certain dietary saturated fats to an increased risk of coronary heart disease. An alternative with lower fat is ricotta cheese.
• Unpasteurized Camembert poses a risk of Listeria infection. Traditional Camembert de Normandie is made from raw milk and can harbor Listeria monocytogenes, a bacterium that causes listeriosis. A report from the Centers for Disease Control and Prevention, 2023, "Listeria (Listeriosis)," advises pregnant women, older adults, and individuals with weakened immune systems to avoid soft cheeses made with unpasteurized milk.

Yes, Camembert cheese is a good food choice when consumed in moderation because of its rich content of protein, calcium, and beneficial vitamins. For bone health, Camembert provides a substantial amount of calcium and phosphorus, two minerals that are critical for building and maintaining a strong skeletal structure. A study by Wallace, T. C., 2019, "Dairy Multivitamins: Calcium, Vitamin D, and Other Nutrients Are Key to Bone Health," confirmed the importance of nutrients found in dairy for lifelong bone health. Regarding digestive health, the fermentation process used to make Camembert can result in beneficial bacteria that support a healthy gut microbiome. Research by Marco, M. L., et al., 2017, "Health benefits of fermented foods: microbiota and beyond," detailed how fermented foods can enhance gut health and immune function. For heart health, while Camembert is high in saturated fat, some research suggests that the fat from dairy sources does not have the same negative cardiovascular effects as fats from other foods. A study by Astrup, A., et al., 2011, "The role of reducing intakes of saturated fat in the prevention of cardiovascular disease," noted that the health effects of saturated fats could vary depending on the food source.

The calorie content of Camembert changes very little according to the type. The primary distinction between varieties is the use of raw versus pasteurized milk and regional production methods, not the overall nutritional composition. The lowest calorie count for Camembert is 300 calories per 100 grams for both the traditional Camembert de Normandie AOC and standard pasteurized versions. The highest calorie count is found in specific commercial brands like Le Rustique, which has 314 calories per 100 grams due to a slightly higher fat content designed to create a richer product. Specialty versions, such as those washed with Calvados, have a calorie count of 310, with the slight increase coming from the wash.

The origin of Camembert cheese dates to 1791 in Normandy, France. Marie Harel, a farmer from the village of Camembert, is credited with the cheese's creation. Legend holds that a priest from Brie, whom Harel sheltered during the French Revolution, shared with her the recipe for his region's famous cheese. Harel adapted the recipe using local Norman milk and production methods, resulting in a new soft-ripened cheese with an edible, bloomy rind. The cheese gained widespread recognition when Napoleon III was reportedly served the cheese and became an admirer. The development of the small, round wooden box in 1890 was a critical innovation, allowing the delicate cheese to be transported over long distances and helping to spread the cheese's fame across France and beyond. The history of Camembert in dishes began simply, with the cheese being served on a piece of fresh baguette. The practice of baking a whole wheel of Camembert with garlic and herbs became a popular bistro dish in the 20th century, a preparation that highlights the cheese's molten, creamy interior.