Camembert cheese comes from the town of the same name in Normandy France. A soft cow's milk cheese with a light beige rind, and creamy pale interior, it darkens as it ripens.
Although Camembert is made in many palces, the best Camembert cheese comes from Normandy and has the AOC label 'au lait cru' which means it is made from unpasteurised milk. Unripe Camembert should not be refridgerated as this stops the maturing process. It should be kept cool but not cold.
Before using, it should be left at room temperature for half an hour. Great in salads, in baguette sandwiches, or try it baked with a sprinkle of rosemary and garlic and a drizzle of olive oil, then spread it on toasted baguette slices.
For your Camembert cheese-tasting experience, book a Slow Tour of Normandy