Country of Origin: France (Normandy)
Type of milk: Cow
Aging: At least three weeks
Tasting Notes: The outer rind is a layer of penicillium candidum. Take a look at this fungus under a microscope, and it resembles the tufted head of a dandelion. That’s why you’ll hear it referred to as a “bloomy rind” cheese occasionally. As one of the most widely produced French cheeses, its quality can vary significantly. Some Camemberts are handmade and name-protected (the raw-milk Camembert de Normandie, for example), while others are mass-produced from pasteurized milk (like “Le Châtelain” brand pictured). Because of their short aging period (just over three weeks), you will not find any raw milk Camembert in the U.S. Rich, buttery, and spreadable, Camembert has a mild, mushroomy aroma.
Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried
