Camembert

Camembert
Country of origin	France
Region	Normandy
Town	Camembert
Source of milk	Cows
Pasteurized	Not traditionally
Texture	Soft-ripened
Aging time	At least 3 weeks
Certification	Camembert de Normandie AOC 1983, PDO 1992
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Camembert (/ˈkæməmbɛər/ KAM-əm-bair, UK also /-mɒm-/ -⁠om-, French: [kamɑ̃bɛʁ] ^ⓘ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albeit with a slightly lower butterfat content than brie's^[1] typical 20% – 25% by weight.