The National Centre for Scientific Research, France’s state-run science agency, has warned that Camembert, brie and even blue cheeses “could disappear,” owing to a decline in the strains of ...

The world's supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white rinds and creamy, tangy centers. But the ...

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 ...

Legend has it that it was first made in 1791 in the village of Camembert by Marie Harel, a farmer from Normandy, after a priest from Brie shared cheesemaking tips with her. Although Marie really ...