Marie Harel, created the original Camembert cheese from raw milk, in Normandy, France, in 1971. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those that do produce cheese using this method can legally call their cheese Camembert Normandie under the AOC guidelines. As the cheese matures, it forms a smooth, runny interior and a white bloomy rind that is typical to Camembert cheese, caused by a white fungus, called penicillium candidum. It is meant to be eaten with the cheese. Camembert has a rich, buttery flavour.
Producer: Fromagerie Gillot
Country of origin: Normandie region, North-West area of France
Portion Size: 250 Gr
Stuff to consider: unpasteurized, lactose