Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, but most mass-produced camemberts are now pasteurised. When fully ripe, camembert has a pungent, strongly-flavoured and runny interior somewhat similar to the milder Brie. Unlike brie, which is produced in large flat wheels, camembert is made in individual cheeses about 11cm/4.5in in diameter.

Credits: BBC Food