Camembert and Brie are the most famous French gourmet cheeses. The very best Camembert is made from raw milk on farms in the original part of Normandy, France, and this type of Camembert is protected by the French appellation controllee, but unfortunately these Camemberts are hard to come by.

A good Camembert cheese has a clean and herby aroma with a good tang of mushrooms. The flavor is creamy and complex with fresh grassy tones. Unless you are addicted to overly strong cheese, avoid those which are so soft that the paste is almost gluey.

Check the degree of ripeness by holding the center of the cheese gently between your forefinger and thumb, and press gently. It should yield to the touch but not too much. Camembert is best eaten at room temperature and great in combination with bread, plain crackers, fruit and nuts.