Of French origin in the Normandy region, Camembert is usually made of whole cow milk.
25 hours after de-molding, it is sprayed with a solution of penicilium candidum and water.
On the 21st day it is covered with white mould and ready for sale.
Camembert specialists press it to feel the elasticity of its "heart".
Excessive aging usually tinges the rind with a rusty color, accentuates an ammoniac odor and gives the cheese a piquant flavor. Many people prefer it this way.
Camembert is a must on cheese tables and asks for a light red wine (Bourgogne or Bourdeaux).
The cheese should be eaten with the rind and is best accompanied by fresh baguette bread or green apples.

	Type Camembert Weight (g) 245 Quant./Box (unit) 2 Shef Life (days) 45 Temp./Storage 10ºC Unit/Sale Kg