Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Oct 20, 2008
What it should smell like, what it should feel like from this CHOW contributor.
======================CHOW.com========================= CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!
TRANSCRIPT How you choose a Camembert. Is it ripe? Is it ready or is overripe? And the way to do that is to just pick it up off the shelf, pull it out and just gently, don't mess it up for the retailer, just be discreet. But just very gently lift up the paper like that and give it a sniff. It'll smell like garlic. It'll smell like mushrooms and it will smell like white truffle. If there's a touch of ammonia it's okay, but if it's really evidently ammoniated, it's overripe. Take your fist and close it and feel that little meaty area. That's the way a Camembert should feel. This is what you call a point, means it's at its best point right now.