It is a moist, soft, creamy, surface-ripened cow's milk cheese.
To make camembert, the milk is pasteurized and then cultured with a specific type of bacteria, Penicillium camemberti. This bacteria gives the cheese its characteristic white rind and creamy texture. The cheese is then aged for several weeks, when the bacteria break down the milk proteins and fats, giving the cheese its mild, buttery flavour.
Camembert is a famous cheese in France and around the world. It is often served as an appetizer or dessert and can also be used in cooking. Camembert is also a popular ingredient in cheese boards.