Camembert Vermont is a 7-ounce cheese made with slowly pasteurized milk; it has a rind of mixed microflora that develops traditionally and results in an old-style, French flavor.

At Blythedale Farm in Cookeville, Vermont they hand-ladle all their cheeses, using only whole milk from their Jersey cows. Their soft cheese Camembert, requires a great deal of 'hands on' care and is considered the most difficult of cheeses to make.