Normandy Camembert is extremely tasty. I’ve eaten it only three times so far but I do remember how delicious it is . I love the lightly waved rind, so delicate and thin -almost transparent. The mass is white or yellow, soft and just a little runny. The more ripened the softer, smoother and more elastic it is.
According to the General meeting Constitutive of the Trade union of the Manufacturers of Genuine Camembert cheese of Normandy the Camembert de Normandie is : a soft cheese, with spontaneous draining, neither cooked, neither pressed, nor mixed, with curd not divided, slightly salted, with surface molds, of round form, a weight of 350g, a maximum diameter from 10 to 11 cm, containing at least 40g of fat content for 100g, made with pure milk of Normandy.
Even the cheese is 200 years old it didn't obtained the AOC (controlled designation of origin) until 1983. Due to its popularity it was the most copied soft cheese in the history.
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