Well known throughout the world, Camembert is often imitated (and poorly), but experts knows that the true Camembert only comes from Normandie.
It's produced from raw milk and ladled into cheese vats. A genuine Camembert mentions the production process on its packaging.
A good cheese is "affiné" (matured) to the very heart of cheese.
His pate is a clear yellow with a delicate salty taste and a fruity tang.
The rind is striped with a white velvet, and red pigments. The dough is a clear yellow.