Camembert cheese is made from pasteurised or unpasteurised cows' milk, and is ripened by Penicillium moulds for at least three weeks. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes more fluid and strongly flavoured as it ages.
Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature.
Bongrain produces a light version called Rustique Léger which only contains 13% fat and a large pasteurised version called Le Grand Rustique which weighs 1kg.
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