Well known throughout the world, Camembert is often imitated (and
poorly), but experts knows that the true Camembert only comes from
Normandie. It's produced from raw milk and ladled into
cheese vats. A genuine Camembert mentions the production process on its
packaging. A good cheese is "affiné" (matured) to the very heart of
cheese. His pate is a clear yellow with a delicate salty taste and a
fruity tang. The rind is striped with a white velvet, and red pigments.
The dough is a clear yellow.