French Camembert comes from Normandy, where it was first made in the late 18th century in the village of Camembert. The AOP version, Camembert de Normandie, must be made from raw milk of Normande cattle and ladled into moulds by hand in five successive passes.

Flavor Profile

Camembert is richer and earthier than Brie, with pronounced mushroomy and sometimes faintly garlicky undertones. When perfectly ripe the interior is soft, oozy, and deeply savory, with the bloomy white rind contributing a rustic earthiness. Young wheels are firmer and milder; well-ripened examples are intense and unmistakably aromatic.

How to Serve

Serve at room temperature, allowing at least 30 minutes for the paste to soften. Camembert is exceptional baked whole in its wooden box with garlic and herbs, served with crusty bread for dipping. It also anchors a cheese board alongside fruit and charcuterie.

Pairing Suggestions

Pair with Normandy cider, the traditional regional match, or with Calvados, a Pinot Noir, or a dry Champagne. Serve with apple slices, crusty bread, and walnuts.

Storage

Keep in its wooden box, wrapped, in the refrigerator. Consume within one to two weeks of cutting.