Camembert and Brie are the most famous French gourmet cheeses. The very best Cemembert is made from raw milk on farms in the original part of Normandy, France, and this type of Camembert is protected by the French appellation controllee.
A good cheese has a clean and herby aroma with a good tang of mushrooms. The flavor is creamy and complex with fresh grassy tones. Unless you are addicted to overly strong cheese, avoid those which are so soft that the paste is almost gluey. Camembert is not intended to be so strong that you can smell the ammonia across the room! Check the degree of ripeness by holding the center of the cheese gently between your forefinger and thumb, and press gently. It should yield to the touch but not too much.
We also has a Camembert made from pasteurized milk, for those who don't prefer cheese made from raw milk.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.