CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a round, ...

At first glance, Brie and Camembert—two of France’s most famous and widely available cheeses—seem to have a lot in common. For starters, they both come in wheels of creamy deliciousness. They’re also ...

When choosing a Camembert, few can resist a gentle prodding. Pierre Boisard suggests a full-hand approach: remove the wrapped cheese from its ubiquitous round box, hold, and press softly, between ...

My discovery of Camembert took place at an unmarked crossroads — one of late adolescence and early adulthood. I could have gone either way. It was a shaky yet impressionable time. The place was ...

France is known for its hundreds of cheeses, but the most famous is perhaps the soft, round Camembert. To be considered a true Camembert, the cheese must be made in Normandy, in northwest France, from ...

That criminally delectable cheese is said to be the invention of a milkmaid named Marie Harel who lived in the Normandy village of Camembert. In 1791, with the help of a recusant priest from Brie, she ...

(FILES) this file photo taken on February 22, 2020, shows different packs of raw cow's milk "Camembert de Normandie French cheese at the opening day of the 57th International Agriculture Fair (Salon ...

Camembert or Brie; what’s the difference other than one being round and the other often sold as a wedge? Do they smell the same, taste the same? And which, like the chicken or the egg, came first?

In the paste of Roquefort and on the surface of Camembert, the microscopic filamentous fungi Penicillium roqueforti and Penicillium camembertii are responsible for the formation of a greenish-blue ...