Shop Map Research Get the app
camembert

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is camembert healthy?

camembert scores 82/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Camembert is a processed cheese made primarily from pasteurized cow's milk, which provides essential nutrients like protein and calcium.

How processed is camembert?

camembert is NOVA Group 3: Processed Foods.

Which ingredients drive camembert's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cow's milk, Lactic acid bacteria count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

You might also like

95
Baby Bella Parmesan Garlic Cheese Stuffed Caps
Giorgio
95
Yorkshire Cottage Cheese Fat Free Natural
Longley Farm
92
M&C Dairy Pressed Cottage Cheese / Fromage Cottage Pressé
M&C Dairy
90
Parmesan Cheese Aged 10+ Months
Aplenty

See more

camembert

Lidl
82 Good

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Schwarz Group
Category Cheese
Summary

Camembert is a processed cheese made primarily from pasteurized cow's milk, which provides essential nutrients like protein and calcium. The inclusion of lactic acid bacteria contributes positively to gut health and enhances the cheese's flavor and texture. Despite being processed, the product maintains a clean ingredient list without harmful additives, allowing it to score well within its category.

Key ingredients 5

Pasteurized cow's milk
Good

Pasteurized cow's milk is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of nutrients necessary for overall health.

Benefits

Rich in protein and calcium, supporting bone health and muscle function. Provides essential vitamins and minerals.

See more about Pasteurized cow's milk →
Lactic acid bacteria
Good

Lactic acid bacteria are beneficial microorganisms used in cheese fermentation. They improve gut health by promoting a healthy microbiome. These bacteria contribute to the cheese's flavor and texture.

Benefits

Supports digestive health and enhances the flavor and texture of cheese.

Salt
Neutral

Salt is used for flavor enhancement and preservation in cheese. It is a common culinary ingredient with no significant processing concerns. While necessary for flavor, excessive consumption can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.

Benefits

Enhances flavor and acts as a preservative in cheese production.

See more about Salt →
Microbial rennet
Neutral

Microbial rennet is an enzyme used to coagulate milk in cheese production. It is a vegetarian alternative to animal rennet. This ingredient is essential for cheese making but does not provide direct health benefits.

Benefits

Facilitates the cheese-making process by coagulating milk.

See more about Microbial rennet →
Penicillium candidum
Neutral

Penicillium candidum is a mold culture used to develop the rind and flavor of Camembert cheese. It is safe for consumption and contributes to the cheese's characteristic taste. This mold is essential for the traditional production of Camembert.

Benefits

Contributes to the unique flavor and texture of Camembert cheese.

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese