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 ...

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Legend has it that the world has the French Revolution to thank for Camembert. The cheese with hints of caramelized butter ...

The 13-month-aged Gouda just made history as the first cheese to win Best in Show twice. Arethusa Farm Dairy produces some of ...

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 ...

After 30–35 minutes put a large cross in the top of the camembert and add it to the oven. Add the baguette to warm it up too. Once the garlic is soft, the bread is extra crunchy and the cheese ...

If you are susceptible to migraines I would avoid this altogether, or try to avoid aged, stinky cheeses such as Camembert and blue cheese." Aged cheeses are higher in a substance called tyramine ...

“People will no longer be fooled into thinking they’re buying real Camembert by misleading labels on cheaper mass-produced cheeses.” Industrial producers supply more than 90 per cent of the ...