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 ...

There are few things better than gooey melted cheese, but we think we've got a winner here. A warm, baked Camembert is ...

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 ...

Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around ...