Camembert

Camembert is one of the world’s best-known cheeses. This famous soft-ripened cheese with a bloomy rind, exclusively made with cow’s cheese, has become an emblem of French cuisine. It can be produced anywhere in France, and even elsewhere in the world!
The definition of this cheese was established by French law in the decree of April 27, 2007. It must therefore not be confused with « Camembert de Normandie AOC » which is of a superior quality.
While Camembert did indeed originate in Normandy, the cheese fell victim to its own success, and now a number of copies are manufactured all over the world, making today’s Camembert an « international » product.
A portion of Camembert was included in the military ration during WWI, contributing to its popularity and industrialization.
A smaller format is also available, simply known as « le petit Camembert », with a diameter of 3.1 in. instead of 4.3 in., which is the classic Camembert diameter.

The rind is downy and streaky white on the surface; the paste is ivory to bright yellow and can have a creamy layer next to the rind, but generally has a chalky, grainy white center.

Camembert has a slightly salty taste and a typically barnyard, warm milk aroma. The taste of the cheese is milky when it is young and chalky, but it becomes strong and full-bodied with lengthy maturation.