Ford On Food

There aren’t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese – besides Brie of course.People often can’t tell the difference between Brie and Camembert.The irony is that there isn’t actually much of a difference.They were both originally made by monks – just in different regions of France.Camembert is classified as a soft-rind cow’s milk cheese.It has a velvety, white mould rind with a pale yellow interior.As the cheese ripens the creamy smooth pâté bulges.Camembert originates from France were it has been mass-produced for decades.However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film.If it is a little unripe then it should be purchased a few days before eating.Always serve Camembert at room temperature, so take it out of the fridge a co