There are few things better than gooey melted cheese, but we think we've got a winner here. A warm, baked Camembert is ...

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 ...

Best of all, Baked Camembert takes just 5 minutes to prep! If you’re planning a holiday spread with this recipe, you might ...

The world's supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white rinds and creamy, tangy centers. But the ...

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 ...

After three decades of legal clashes, an appeals court in Nantes, western France, became the final battleground for a long-standing feud between traditional Camembert makers and dairy giants this ...

The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. Preheat the oven to 200C ...

Now, the formula is very much focused on the classic cheddar, but it’s worth remembering that, from buttery gruyere to creamy camembert, strong stiltons to fruity Wensleydale rounds, there’s a ...