
Out of Quebec comes this modestly-priced Camembert, which I picked up on a whim and decided to give a whirl. Although I do enjoy traditional out-of-country cheeses for their history, terroir and sheer snob value, it’s good every now and then to support one’s own country, to give credit where it’s due, and to see what’s just around the corner instead of always following the beaten path.
Plus, who can resist that happy Canadian cow in the logo?
Unwrapping the cheese, I noticed that the ingredients included something called penicillium candidum, which Wikipedia says is related to the famous penicillin, but not closely enough to make any difference if you’re ill. Too bad.
Despite that surprise, when unwrapped, this Camembert was a plain-looking cheese. Much like Brie, it comes in wheels that are covered in a light fungal skin.

Even when cut and placed attractively on a plate with some Vinta crackers, it looked disappointingly bland. Knowing that Camembert is a mild-tasting cheese at best — and this wasn’t a very expensive Camembert, I wondered if there was anything we could do that would enhance the flavours at all.

Noticing some miniature oranges on the table, we popped them into the background of the photo — at least the “Cheese of the Week” post would have some extra colour in it.

Yes, this was a pretty standard Camembert. For its price, if you’re going to serve a soft, wedge cheese, this is a pretty safe bet. It has a mild, salty flavour, although there are slight bitter undertones. If only we had something that could sweeten it up a little.

Hey, wait a minute!
Could we maybe try a little wedge of orange to go with the little wedge of cheese? Of course we could!

Mmmm! Delicious!
The sweetness and slight tartness of the orange — a miniature, kid-friendly variety that was like a Christmas orange — perfectly coincide with the soft flavour of the cheese. The cracker, which has a pleasant, earthy grain taste, is a great base on which to place the pairing. It soaks up any excess juice, and doesn’t interfere too much with the interplay between the Camembert’s salty/buttery flavour and the orange’s gushing sweetness.
However, the cracker is totally not needed. All by their twosome, an orange-Camembert combination is a winner.
I would also try this as a breakfast cheese, and now that I know how well it goes with oranges, I might try it on toast with marmalade.
The Camembert, sadly, was a bit of a bore. But paired with the orange, I can’t recommend it more highly. Sometimes, you just get lucky.