Where is camembert

This is done before the milk is curdled, allowing the culture to spread and develop. Once the milk has formed a curd, it is cut and poured into moulds, drained of whey and set to brine. Brining prevents any unwanted mould, while also providing flavour. The cheese is then arranged on shelves and turned regularly, ensuring that the mould grows evenly from the inside out, while also making the centre creamy.

Aging takes at least 4 weeks, resulting in a smooth and slightly firm texture. As the cheese ripens, it becomes softer and stronger in taste. Depending on the type, Camembert can be made from either pasteurised or raw milk. With no fillers or artificial preservatives, the cheese is unadulterated and gluten free, though the addition of animal rennet makes it unsuitable for vegetarians.

When choosing a replacement for Camembert, white mould cheeses with soft textures work well. It ultimately comes down to personal preference but picking a similar cheese for a dish or cheeseboard always pays off in the end.

A milder, softer take on white mould cheeses, Brie shares many similarities with Camembert. It is less earthy, and the flavours are subtle and mild, with hints of butter and fresh mushrooms. When young, the interior is slightly firm, slowly softening with age. Our Creamy White features a thin rind and creamy insides. The flavours are mild with notes of butter and hazelnut. Great on its own or paired with grapes, nuts and white wine. And, of course, camembert cheese takes centre stage! The village of Camembert ticks all the boxes.

The pastures where contented cows may ruminate upon their lot, the apple orchards in blossom or in fruit, the soft, dappled light and mild climate. Life turns slowly around the seasonal demands of agriculture, a taste of an older, quieter time: it is so picturesque it hurts! The village and the cheese are inextricably linked.

A priest fleeing his native area of Brie from the atheistic and cheese-hating revolutionaries of Paris gave her a few tips that set her off to create what would become a world-famous brand. In the First World War vast quantities of Camembert helped to boost morale on the Western Front, helping it to become a national symbol of resistance.

But thanks to Marie and her family after her, Camembert started to be produced on a larger scale and gained popularity. It's a soft cheese with a flowery rind all around. It's really the emblem of Normandy. Today, France makes million wheels of Camembert each year, and the cheese has become a symbol of French culture. It was used to feed French soldiers during World War I and even gave its name to the pie chart, which in French is called "un diagramme en Camembert.