The quintessential French cheese, Camembert comes from Normandy and is typically a bit stronger in flavour than Brie. It has a taste of wild mushrooms and a buttery texture.
This is a soft-ripened, bloomy rind cheese made with raw cow’s milk, principally of the Normande breed of cattle. It is hand-molded with a ladle and matured for at least three weeks.
It was developed in 1791 by Marie Harel, a farmer from the town of Camembert, on the advice of a refractory priest. In 1890, the engineer Ridel came up with the idea of wrapping it in a wooden box, which enabled the cheese to be transported easily and thus greatly contributed to its distribution outside the area.
Light fruity red or crisp white.