Camembert cheese is a soft, surface-ripened cow's milk cheese, originally from Normandy, France, characterized by a bloomy white rind formed by the mold Penicillium camemberti and a smooth, creamy interior that softens as it matures. Nutritionally, it is a concentrated source of dairy protein, fat, and calcium, and …
Camembert cheese is a soft, surface-ripened cow's milk cheese, originally from Normandy, France, characterized by a bloomy white rind formed by the mold Penicillium camemberti and a smooth, creamy interior that softens as it matures. Nutritionally, it is a concentrated source of dairy protein, fat, and calcium, and it supplies vitamins such as B12 and riboflavin; like other ripened cheeses it also contains live microbial cultures and the bioactive compounds generated during ripening. As a fermented dairy food, Camembert sits within the broader study of how cheese composition, aging, and fermentation influence diet quality and metabolic health. The International Journal of Nutrition publishes peer-reviewed, open-access research across human nutrition, food composition, and dietary patterns, the scientific context in which a food such as Camembert is evaluated for its protein, fat, micronutrient, and sodium content. The journal's archive does not contain studies focused specifically on Camembert cheese, so the analysis here reflects established food-science and nutrition knowledge rather than journal-specific findings. This page collects nutrition research relevant to dairy foods and their place in a balanced diet.
2 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 2 articles above have been cited 3 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Camembert Cheese, linking to each citing work.