The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese.
This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, beers or traditionally a glass of Normandy cider.