In short: Media reporting over the last month has claimed some French soft cheeses are "under threat" from a lack of genetic diversity in cheese cultures. A leading cheesemaker and veteran ...

CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a round, ...

To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of Normandy, ...

Legend has it that the world has the French Revolution to thank for Camembert. The cheese with hints of caramelized butter and earthy mushrooms dates back to 1791, when a fleeing priest is said to ...

At La Ferme du Champ Secret in Normandy, France, owner Patrick Mercier is delighted that his cheese has been said to have “the flavor of the barn.” He and the other workers at the fourth generation ...

Camembert, brie and various blue cheeses are on the “verge of extinction” due to a collapse in microbial diversity, the French National Center for Scientific Research (CNRS) said. Cheese itself ...

Get ready to wow your guests with deliciously melty cheese accented with garlic, fresh thyme, and hot honey. Best of all, Baked Camembert takes just 5 minutes to prep! If you’re planning a holiday ...

Studded with a thyme-scented mushroom blend, this pasta gets its silky texture and lush flavor not from cream but from Camembert cheese. Award-winning author of six books, Laura Werlin is a nationally ...

For lovers of Camembert, the downy white rind is the tart bite that balances out the fat-laden, oozing, pungent layer inside. For a group of Swiss bioengineers, that moldy rind is one of nature's ...

The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. Preheat the oven to 200C/180C ...

The much-beloved creamy French cheese is teetering on the edge of extinction. Authentic Camembert cheese can only be made the old-school way: with raw, unpasteurized milk. Only a few small producers ...

If you love a good stinky cheese, you’ll appreciate that a statue was built to commemorate the patron saint of stinky cheeses, Marie Harel, and that a Google Doodle was later doodled in her honor.