Camembert

Camembert is a classic French white-rind cheese from Normandy, made from cow’s milk. It has a soft, ripe interior and an edible, velvety rind that develops from Penicillium camemberti. As Camembert matures, the inside transforms from firm and crumbly to creamy and almost runny. The flavor is full-bodied, lightly nutty and earthy, with a distinctive aroma that grows stronger as it ages.

• Origin: France (Normandy)

• Milk type: Pasteurized or raw cow’s milk (for AOP)

• Texture: Soft to supple, depending on ripeness

• Flavor: Creamy, earthy, lightly salty and nutty

• Rind: Edible, white and fluffy with occasional light yellow or reddish-brown patches as it ripens