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

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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Take an 8-ounce round of Camembert cheese out of its box and unwrap it. Using a sharp knife, cut across the top of the Camembert in 4 lines diagonally in two directions to make a kind of grid. Don ...

A new study suggests cheese isn’t the devil we once thought it was. Experts weigh in on the healthiest cheeses and the ones ...

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 ...

To make the cheese, unwrap the camembert and cut slits across the top of the cheese. Place the cheese back in its box and press the garlic slivers, and rosemary sprigs into it and drizzle with ...

Classic Wine & Cheese Pairings: Camembert and Chardonnay Few pairings are as happy as cheese and wine, and some matches are straight-up sublime. Case in point: Creamy Camembert and Chardonnay. Find ...

silky Camembert, salty cured meats and even wine-flavored gummies. Don't miss our seasonal cheeseboard and pairing guide for New Year's entertaining—every cheese is a celebration with Champagne!

Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large ...