The world's supply of Brie and Camembert relies on one type of white mold. And French scientists say it's in trouble.

"It's a cheese that is intimately linked, meaning that Camembert is really the Normand cheese. It's a soft cheese with a flowery rind all around. It's really the emblem of Normandy." Today ...

Others protect the cheese, such as the soft, white, bloomy rind found on cheeses such as Brie and Camembert.Other cheese rinds are only technically edible -- but you probably won't enjoy it.

“Camembert is there at each step of our history,” Sementzeff, 41, said as she delicately salted each cheese and flipped it to perfect its rind. “So there is a strong link, I think, with ...

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 ...