Being allergic to dairy, it might not surprise you to learn I haven’t tried that many different cheese flavours.
I’ve actually tried more different kinds of cheese being vegan!
So, I want you to keep that in mind while you read the rest of this review. If I say anything that’s clearly a cheese ‘newb’ thing, just, roll passed it. I don’t know, what I don’t know, y’know?
This cheese came in a square box, and was one of those what I refer to as ‘classic’-looking cheese wheels. It was also squishy, which I wasn’t expecting. I’d akin it to the texture of un-cooked tofu: solid enough it held it’s shape, but sponge-y if you poked it.
Something else that surprised me, was that it didn’t really smell like anything when it was cold. I don’t know what exactly I was expecting, but it was definitely more than… nothing.
The wheel – it was so soft the top got imprinted with the paper it was wrapped in!
I was also surprised to learn after cutting off a piece, that this cheese apparently had a rind on it?
I don’t know if this is common cheese knowledge or not, but I wasn’t sure if I could/should eat the rind or not. I figured it didn’t look like something that wasn’t edible, so decided to try it.
I was wrong.
Not in a ‘I almost died’ way, but the rind… I definitely don’t think I was supposed to eat it. It ended up burning my throat in a similar manner that happens when you eat too many salt and vinegar chips. And the piece I had wasn’t even that big!
Raw piece of cheese cut straight out of the fridge – see the difference in the rind colour vs the actual cheese?
The non-rind part of the cheese had a pretty mellow taste, thankfully. It tasted pretty close to Daiya’s mozzarella, if I had to compare it.
I tried the cheese cold alone, on a cracker, in a deli slice sandwich and heated up in a grilled cheese. Cold alone and smeared on a cracker it was fine, but definitely not my favourite vegan cheese. I did try it this way after I’d eaten part of the rind, so my throat was still a little burn-y, so I’m not sure how accurate my tastebuds were in that moment.
I also wrapped it in a Gusta deli slice, and that helped ease the burning, so I was happy about that. (I also ended up drinking some water and brushing my teeth, putting the cheese ‘away’ for the night)
Smeared on a cracker – easily spreadable, like cream cheese!
The next day, I used it in a grilled cheese, to see if the flavour changed when it was heated. I also painstakingly peeled the rind off the part I was using, because I did not want to burn my throat again.
Unfortuantley, it still happened – but not as badly! While the grilled cheese was cooking, I could actually smell the burning sensation in the air – which I thought was kinda weird – and then when I was eating it, I could definitely tell it was back, but was tolerable enough I could finish the sandwich. It wasn’t nearly as bad as eating the rind raw.
I have no idea why the rind burned my throat, whether or not that’s normal or just a ‘me’ thing, but I definitely can’t in good concious recommend you guys try eating the rind if you decide to try this cheese yourselves.
If I’m being completely honest, I don’t think I would buy this cheese again. It was an adventure, and I’m glad I tried it! But the taste at best was neutral, and at worst, hurt me, so I just don’t think it’d be worth it. It was also $16.99 at Good Rebel, so I can’t justify spending that much on something I wasn’t over-the-moon about.
Maybe if I was making a charcuterie board for a party and was trying to appear fancier than I actually am, I would buy it, but I just can’t see this cheese becoming a staple on my grocery list.
So, what about you guys? Have you tried this camembert before? Do you have any tips on how/why I could’ve tried it in a different way to have a better experience? Any doctor readers out there know why it burned me and whether or not that was ‘normal’?
Let me know!
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