Camembert

One of the world’s favourite cheeses, smooth-textured Camembert originated in the town of Camembert, Normandy, created by a French farmwife, Madame Harel, almost two centuries ago. Today, there is a statue in the main square of the town to celebrate this fairly recent addition to France’s cheeses. Camembert, available here in creamy rounds, fairly thick, with a yellowish-orange, mould-covered crust, or in individual foil-wrapped portions, is at its best when it is pale yellow, slightly runny and soft. The faintly bitter taste of Camembert - attributed to the straw on which it is matured - fairly cries out for a piece of crusty French bread, a Claret or a Burgundy, and a slice of ripe pear. Camembert is available all year round, but the best quality cheeses are found in the months of January, February, March and April.