Country of origin: France
Type: soft, artisan, soft-ripened
Texture: chalky, runny, smooth, soft, and supple
Flavour: buttery, creamy, milky, sweet
Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. But today, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel. PRoducers who make the cheese using Marie Harel's method can call their cheese Camembert Normandie. However, very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today - the best of them is the Camembert Le Châtelain.
The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese and it has a rich, buttery flavour.