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 ...

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

The rich tapestry of French flavours and culture took centre stage at the Angers Twinning Association's annual Wine and ...

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 ...

However, Brie and Camembert, two of France’s most popular cheeses, could soon disappear from French pantries altogether. Brie and Camembert are two of the most prominent French cheeses ...

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 ...

The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. Preheat the oven to 200C ...

Now, the formula is very much focused on the classic cheddar, but it’s worth remembering that, from buttery gruyere to creamy camembert, strong stiltons to fruity Wensleydale rounds, there’s a ...