Since its initial use in cheesemaking in 1898, the strain has been cloned repeatedly to maintain consistency in taste and ...

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

Get ready to wow your guests with deliciously melty cheese accented with garlic, fresh thyme, and hot honey. Best of all, ...

After three decades of legal clashes, an appeals court in Nantes, western France, became the final battleground for a long-standing feud between traditional Camembert makers and dairy giants this ...

France holds a great deal of pride in its gastronomy, and the country’s variety of cheeses make up a significant chunk of its ...

The world's supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white rinds and creamy, tangy centers. But the ...

The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk ...

Raymond Blanc offers two alternative baked camembert recipes – one spiked with chilli, garlic and rosemary and the other topped with a secret ingredient… Lush with homemade flatbread.