Camembert

Camembert, with crackers

A soft and creamy French cheese, Camembert was first made in the 18 Century in Normandy.

It is made from un-pasteurized cow’s milk and is ripened for at least three weeks. Produced in small rounds, weighing around 350 grams they are then wrapped in paper and packaged in thin wooden boxes.

When the cheese is fresh it is quite crumbly and hard, however, it ripens and becomes softer and more flavored as it ages.

It is thought that the Camembert was invented in 191 by Marie Harel, a farmer in Normandy, after a Priest from France gave him advice. The origin, however, is not known.

Before fungi were properly understood, the colour of the rind was a matter of chance, but from the early 20th Century it has been more commonly pure white.

Given to French Troops in World War II it became a part of the French Culture. It is now internationally known and many varieties are made around the world.