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 ...

France holds a great deal of pride in its gastronomy, and the country’s variety of cheeses make up a significant chunk of its ...

Since its initial use in cheesemaking in 1898, the strain has been cloned repeatedly to maintain consistency in taste and ...

Camembert, a jewel in the crown of French cheese, is renowned for its creamy texture, rich history, and the meticulous craft ...

became the final battleground for a long-standing feud between traditional Camembert makers and dairy giants this week. Factories mass producing the staple French cheese have been barred from ...

So, are these famous French cheeses really facing catastrophe? And what does this mean for cheese lovers around the world? More from Big Business The world's supply of Brie and Camembert could be ...

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 ...