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 ...

The very best camembert, made in the traditional way, will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk ...

After three decades of legal clashes, an appeals court in Nantes, western France, became the final battleground for a long-standing feud between traditional Camembert makers and dairy giants this ...

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 ...

UK households who have Camembert, Boursin or Stilton cheese in the home have been warned. You may not know this, but certain foods could potentially trigger a migraine, so it’s best to clue ...

Now, the formula is very much focused on the classic cheddar, but it’s worth remembering that, from buttery gruyere to creamy camembert, strong stiltons to fruity Wensleydale rounds, there’s a ...