With multiple stories circulating as to how this cheese actually came to be, today, it is one of Frances most popular cheeses.
Made from cow's milk, Camembert is ripened by the Penicillium Candidum and Penicillium Camemberti molds for at least 3 weeks. Young Camembert are somewhat firm, but with age, become softer and smell stronger.
Best served at room temperature, this bloomy rind cheese is fabulous when spread on a crispy, crusty baguette, or with fruit.
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