How Many Calories in Camembert Cheese? Nutrition Facts & Macros

100 g of camembert cheese contains 300 calories. A single wedge (28 g, about 1 oz) has approximately 84 calories. A whole small wheel (250 g) has about 750 calories. Most of the energy comes from fat (24.26 g per 100 g), followed by protein (19.8 g), with virtually no carbs (0.46 g). Camembert is less calorie-dense than many hard cheeses like cheddar (410 kcal) or parmesan (392 kcal), thanks to its higher water content (51.8 g per 100 g).

Camembert offers several important nutritional benefits. It is a good source of calcium (388 mg per 100 g — 39% of the daily value), supporting bone health and muscle function. It provides 19.8 g of complete protein per 100 g with all essential amino acids. The edible white rind contains Penicillium camemberti, which may support gut health through beneficial enzymes. Camembert also provides phosphorus, zinc, vitamin A, and vitamin B12. The main caveat is its high sodium content (842 mg per 100 g), so portion awareness is important for those monitoring sodium intake.

Yes, camembert is an excellent keto cheese. With only 0.46 g of carbs per 100 g (about 0.13 g per wedge), it is virtually zero-carb and fits perfectly within any keto limit. The high fat content (24.26 g) aligns well with ketogenic macros, and 19.8 g of protein helps meet daily protein targets. Camembert also provides sodium (842 mg) and calcium (388 mg), two electrolytes commonly depleted during ketosis. A few wedges make a satisfying, zero-prep keto snack or appetizer.

Camembert and brie are both French soft-ripened cheeses with white Penicillium rinds, but they differ in several ways. Camembert has a stronger, earthier flavor with mushroom notes, while brie is milder and more buttery. Camembert is traditionally made in smaller wheels (about 250 g) compared to brie's larger wheels (1–3 kg). Nutritionally they are similar: camembert has 300 kcal, 19.8 g protein, and 24.26 g fat per 100 g, while brie has about 334 kcal, 20.7 g protein, and 27.7 g fat. Camembert has slightly less fat and fewer calories. True Camembert de Normandie must be made with raw milk under AOC rules, while most brie is pasteurized.

Yes, the white rind of camembert is completely edible and is meant to be eaten. It is formed by the mold Penicillium camemberti, which is safe for consumption and gives camembert its characteristic appearance and flavor. The rind contributes a slight mushroomy, earthy taste that complements the creamy interior. Many cheese enthusiasts consider the rind an integral part of the camembert experience. Cutting off the rind is not necessary and is generally considered a waste of flavor. The rind also contains enzymes that continue to ripen the cheese from outside in.

Store unopened camembert in its original packaging in the refrigerator at 4–8 °C, where it keeps for 2–3 weeks past the purchase date. Once opened, wrap it loosely in wax paper or parchment (not plastic wrap, which traps moisture and accelerates spoilage) and use within 5–7 days. For the best flavor and texture, remove camembert from the fridge 30–60 minutes before serving to let it come to room temperature — this is when the interior becomes optimally soft and runny. Camembert does not freeze well, as freezing damages its delicate creamy texture.