One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white ... for cheese lovers around the world? More from Big Business The world's supply of Brie and Camembert ...

Camembert is a soft, ripened cheese originating from Normandy, France, known for its characteristic creamy texture and ...

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

France holds a great deal of pride in its gastronomy, and the country’s variety of cheeses make up a significant chunk of its ...

Since its initial use in cheesemaking in 1898, the strain has been cloned repeatedly to maintain consistency in taste and ...

The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk ...

Raymond Blanc offers two alternative baked camembert recipes – one spiked ... oven and leave to cool on a wire rack. For the baked cheese ‘fondue’, preheat the oven to 180C/350F/Gas 4.

silky Camembert, salty cured meats and even wine-flavored gummies. Don't miss our seasonal cheeseboard and pairing guide for New Year's entertaining—every cheese is a celebration with Champagne!