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 ...

Ina Garten’s Favorite Butter Is the Best in the World Arethusa makes roughly half a dozen cheeses, including the Mt. Tom alpine cheese, Arethusa Blue, the Swiss-styled Crybaby, a Camembert, and ...

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 in danger. One mold, called Penicillium camemberti, is ...

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 ...

Place the garlic cut-side down in a large roasting tin. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary and bay leaves and bake in the oven for 40 ...

Juicy meatballs with a molten cheese center, baked to perfection for a cheesy surprise. A four-cheese dip served warm, ideal ...