Distinctive Features of Hokkaido Camembert
Hokkaido Camembert typically presents as a small, round wheel weighing about 250 grams. It boasts a thin, edible, bloomy rind that is white and slightly velvety to the touch. The interior paste is pale ivory in colour and becomes increasingly soft and creamy as it ages.
This cheese has a high humidity content, giving it a luxuriously smooth and spreadable texture. Its aroma is mild and earthy with distinct notes of fresh mushrooms and cultured butter. The flavour is delicately tangy and milky, with a clean, buttery finish that lacks the pungency of some older European Camemberts.
Hokkaido Camembert Varieties
While staying true to the classic Camembert style, several dairies in Hokkaido produce unique variations. Some producers offer a version aged with local sake kasu, or lees, which imparts a subtle umami complexity and a slightly firmer texture. Another variety incorporates ash into the rind, creating a striking visual contrast and a gentle mineral note on the palate.
Seasonal variations also exist, with spring and summer batches often reflecting the richer, more diverse diet of the pastured cows. Some artisans produce a smaller, individual-sized format perfect for single servings. These variations showcase the creativity of Hokkaido’s cheese makers while maintaining the cheese’s essential character.
History and Traditions of Hokkaido Camembert
Hokkaido Camembert’s story begins with Japan’s post-war embrace of Western dairy culture. Hokkaido, Japan’s northernmost island, was designated for dairy development due to its cool climate and expansive pastures reminiscent of Northern Europe. Japanese cheese makers traveled to France to learn traditional methods, which they then adapted using Hokkaido’s superior quality milk.
The region is famous for its high-quality agricultural products, including potatoes, corn, and lavender. It is also renowned for its dairy, producing much of Japan’s milk, butter, and ice cream. The cheese is now a point of regional pride, often featured in local festivals and gifted as a premium souvenir, or omiyage, representing the best of Hokkaido’s culinary arts.
Production Process of Hokkaido Camembert
Production starts with pasteurised cow’s milk sourced from local Hokkaido dairy farms. The milk is gently warmed and inoculated with Penicillium camemberti and mesophilic starter cultures. Rennet is added to coagulate the milk into a curd over a period of approximately 90 minutes.
The delicate curd is then hand-ladled into perforated moulds, a traditional method that preserves its soft structure. The wheels are flipped regularly over several hours to allow for even draining. After demoulding, the young cheeses are dry-salted and moved to a maturation room where they develop their characteristic white rind over two to three weeks.
Wine or Beverage Pairings for Hokkaido Camembert
A classic pairing is a light-bodied, fruity red wine like a Pinot Noir from Burgundy or a similar style from Hokkaido’s own emerging wine region. The acidity and red berry notes cut through the cheese’s richness beautifully. A dry cider, particularly a French or Japanese craft cider, also offers a refreshing contrast with its effervescence and apple flavours.
For a local pairing, a Junmai Ginjo sake is an excellent choice. Its clean, slightly fruity profile and smooth finish complement the cheese’s creaminess without overpowering it. A Belgian-style Witbier or a Japanese craft wheat beer with notes of coriander and orange peel can also provide a delightful pairing experience.
Suitable Fruit and Vegetables for Hokkaido Camembert
Fresh, crisp apples and pears provide a wonderful textural contrast and a touch of sweetness that highlights the cheese’s buttery notes. Grapes, particularly green seedless varieties, offer a juicy, refreshing burst that cleanses the palate. Figs, either fresh or lightly grilled, add a luscious, honeyed quality that pairs exquisitely with the creamy texture.
For vegetables, lightly toasted walnuts and almonds add a necessary crunch and nutty flavour. A small side of cornichons or pickled onions introduces a sharp, acidic element that balances the fat. A simple green salad with a light vinaigrette can also serve as a fresh accompaniment on a cheese plate.
Suitable Meat and Fish Dishes for Hokkaido Camembert
Thinly sliced prosciutto or Serrano ham draped over a piece of Camembert creates a classic salty and creamy combination. It works wonderfully as a simple appetiser. For a more substantial dish, the melted cheese can be served alongside grilled chicken or roasted turkey, adding a luxurious, saucy element.
In terms of fish, lightly smoked salmon is a superb partner. The smoky notes and oily texture of the fish are tempered by the creamy, mild cheese. It can be incorporated into canapés or a sophisticated brunch dish. The cheese also melts beautifully into a sauce for delicate white fish like cod or halibut.
Presentation of Hokkaido Camembert
Remove the cheese from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18 to 20°C, where its aromas and flavours are most pronounced. Present the whole wheel on a wooden board or a slate plate to showcase its beautiful form.
Use a proper cheese knife with a perforated blade to prevent sticking when cutting portions for guests. Provide a separate knife for each cheese on the board to avoid mixing flavours. Arrange accompaniments like fruits, nuts, and bread around the cheese, creating a visually appealing and accessible platter.
Hokkaido Camembert Recipe Ideas
Baked Hokkaido Camembert with Garlic and Rosemary
This simple yet impressive dish is perfect for sharing as a starter or a cozy snack. Baking the cheese transforms its texture into an irresistibly gooey and dip-able centrepiece. The heat mellows the garlic and infuses the cheese with the aromatic essence of fresh rosemary.
It is best served straight from the oven while still warm and bubbling. Provide crusty bread, crackers, and vegetable sticks for dipping. This recipe highlights the cheese’s fantastic melting qualities and its ability to carry robust flavours.
- 1 whole wheel of Hokkaido Camembert (250g) in its wooden box
- 2 cloves of garlic, thinly sliced
- 2 sprigs of fresh rosemary
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
- Crusty baguette, for serving
- Preheat your oven to 180°C (350°F).
- Remove the cheese from any plastic packaging and place it back into its wooden box. If it didn’t come with a box, use a small, oven-proof dish.
- Score the top of the cheese rind in a crosshatch pattern.
- Gently push the slices of garlic and the leaves from one rosemary sprig into the scores.
- Drizzle the olive oil over the top and season with black pepper.
- Bake for 15-20 minutes, until the cheese is completely soft and molten inside.
- Garnish with the remaining rosemary sprig and serve immediately.
Hokkaido Camembert and Mushroom Risotto
This risotto incorporates melted Hokkaido Camembert to create a luxuriously creamy sauce without needing excessive butter or cream. The earthy flavour of the mushrooms complements the cheesy, fungal notes of the Camembert rind perfectly. It makes for an elegant vegetarian main course that feels incredibly indulgent.
The key to this dish is stirring the cubed cheese in at the very end, off the heat, to allow it to melt smoothly into the rice. Use a good quality vegetable stock for the best flavour. Finish with a sprinkle of chives for a fresh contrast.
- 200g Arborio rice
- 1 small onion, finely diced
- 150g mixed wild mushrooms, sliced
- 1 clove garlic, minced
- 100ml dry white wine
- Approx. 1 litre hot vegetable stock
- 150g Hokkaido Camembert, rind removed, cubed
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and white pepper to taste
- Fresh chives, chopped, for garnish
- Heat the olive oil in a large pan over medium heat. Sauté the onion until soft and translucent.
- Add the mushrooms and garlic and cook for 5-7 minutes until the mushrooms have softened and released their water.
- Add the rice and stir for one minute until the grains are coated and slightly translucent.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the hot stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- Remove from the heat. Stir in the cubed Camembert and grated Parmesan until melted and creamy.
- Season with salt and white pepper to taste. Serve immediately, garnished with fresh chives.
Similar Cheeses and Alternatives to Hokkaido Camembert
The most direct comparison is, of course, a classic French Camembert de Normandie AOP, which is made with raw milk and has a more robust, earthy flavour. Brie de Meaux, another French soft cheese, is slightly larger and often described as creamier and more buttery. For a domestic Japanese alternative, Sakura Camembert from Kyushu offers a similar style but with a notably milder and sweeter flavour profile due to different terroir and production methods. Internationally, a high-quality triple-cream cheese like Brillat-Savarin provides a similar luxurious, melt-in-the-mouth experience but with a higher fat content and a more pronounced lactic sweetness. These alternatives allow cheese lovers to explore a spectrum of textures and flavours within the bloomy-rind cheese category.
Hokkaido Camembert: Questions and answers
How can I use Hokkaido Camembert in cooking?
Use Hokkaido Camembert in baking by topping it with garlic and rosemary for a delicious dip. Melt it into risottos or sauces to add a creamy, rich flavor without overwhelming other ingredients. It also works well in sandwiches or on pizzas for a gourmet touch, enhancing dishes with its buttery notes.
How should I cool Hokkaido Camembert after purchase?
Cool Hokkaido Camembert immediately in the refrigerator at 4 to 8°C after purchase to preserve its freshness. Avoid freezing it, as this can alter its texture and flavor. If you need to transport it, use a cooler bag to keep it chilled until you can store it properly.
What are ideal pairings for Hokkaido Camembert?
Ideal pairings for Hokkaido Camembert include light red wines like Pinot Noir or dry cider to complement its creaminess. Serve it with fresh fruits such as apples, pears, or grapes for a sweet contrast. You can also pair it with crusty bread, nuts, or lightly smoked salmon for a varied tasting experience.
What are good substitutes for Hokkaido Camembert?
Good substitutes for Hokkaido Camembert include French Camembert or Brie, which offer similar creamy textures and mild flavors. For a firmer option, try a young Taleggio or a soft-ripened goat cheese. These alternatives work well in recipes and on cheese plates, though they may have slight taste differences.
Is Hokkaido Camembert safe to eat if it has mold?
Hokkaido Camembert is safe to eat with its natural white, bloomy rind, which is edible and part of its character. Discard the cheese if you see green, black, or fuzzy mold that is not part of the rind. Always trust your senses and avoid consuming it if it smells unpleasant or shows signs of spoilage.
What is the shelf life of Hokkaido Camembert?
Hokkaido Camembert typically has a shelf life of two to three weeks when stored correctly in the refrigerator. Consume it before the use-by date and watch for any unusual mold or off smells as indicators of spoilage. Once opened, enjoy it within a few days for the best flavor and texture.
Where can I buy Hokkaido Camembert?
You can buy Hokkaido Camembert at specialty cheese shops, high-end grocery stores, or online retailers that import Japanese products. Look for it in the refrigerated article, often packaged in a small wooden box. Check the label for freshness and ensure it is properly chilled during transport.
How do I cut Hokkaido Camembert properly?
Use a cheese knife with a perforated blade to cut Hokkaido Camembert into wedges from the center outward. This method helps prevent the soft cheese from sticking to the knife and maintains its shape. Always cut small portions to keep the remaining cheese intact and fresh for later.
What is the best way to eat Hokkaido Camembert?
Eat Hokkaido Camembert at room temperature, around 18 to 20°C, to fully appreciate its creamy texture and delicate flavor. Serve it on a cheese board with crusty bread, fresh fruits like apples or grapes, and nuts for a balanced experience. You can also bake it with garlic and herbs for a warm, gooey appetizer.
How should I store Hokkaido Camembert?
Store Hokkaido Camembert in the refrigerator at 4 to 8°C in its original packaging or wax paper. Keep it in the vegetable drawer to protect it from drying out and absorbing other food odors. Always reseal the packaging loosely to allow the cheese to breathe and maintain its quality.