The best-known of French cheeses, Camembert bears the name of a small village in Normandy although today this cheese is produced all over France. Camembert is pale yellow, smooth and round. It is a soft, ripened cheese made from unskimmed
cows’ milk and inocu-lated with a white mould. Camembert should always be kept at room tempera-ture and while it may be
used for cooking, it is best eaten by itself or with fruit.