The best Camembert cheese comes from Normandy, made with unpasteurized milk from cows grazing peacefully in the region's emerald grassy fields for six months of each year. Gazing over those ...

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a ...

For lovers of Camembert, the downy white rind is the tart bite that balances out the fat-laden, oozing, pungent layer inside. For a group of Swiss bioengineers, that moldy rind is one of nature's ...

The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk ...

On the face of it, Camembert doesn't seem like an endangered species. In fact, the soft-ripened cheese seems like the opposite: Three hundred and sixty million wheels are produced annually in France.

Myristamide, a fatty acid amide found in Camembert cheese, enhances cognitive function and brain-derived neurotrophic factor (BDNF) levels, offering potential insights into combating cognitive ...