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As their empire spread, they borrowed the local knowledge - as they had in so many places - and added to it. The Germans, though their products' names - Harz and Mainze - may be less well-known, are in the top echelon. A common penicillum mold is used in some blue cheeses. Williams brought cheesemaking firmly into the modern age. In these cases, the acid or acid-producing bacillus is the predominate ingredient that creates curds that form the basis of the cheese. The Swiss, when they were still known as the Helvetica tribes, developed their distinctive style using propionibacter shermani bacteria.
If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective? Ymber Delecto

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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. St Frances de Sales

Camembert Cheese

There are many different stories concerning the invention of Camambert. While it's origin is not exactly known, some people claim that it was created by Marie Harel. It is said that she obtained the cheese recipe from a priest who was on the run during the French Revolution in 1790. The priest gave her the delicious recipe as thanks for hiding him.

Made from the milk of cows raised on the grasses of Normandy, this ivory delight with its creamy consistency is a favorite of many fine table. Its similarity to Brie, its royal cousin, is the result of using penicillium camemberti (or a related strain, penicillium candida) used to form the curds. It's then aged in the mold for about three weeks, producing a soft cheese.

The final product is typically molded into small disks called 'rounds', about 11 cm (4 in) wide by 4 cm (1.6 in) thick, weighing about 250g (about a half pound). Often wrapped in paper and sold in small wooden containers, it makes for a great gift.

In France it is often produced from unpasteurized milk, but in the U.S. there are severe legal restrictions on using unpasteurized milk. As a result, the cost is often more than many are willing to pay for the final product. Most Camembert produced in the U.S. is, therefore, made from pasteurized milk. The difference is subtle enough to escape the notice of all but connoisseurs.

Like many cheeses originating in a region of France, genuine Camembert is ensured by its AOC (Appellation d'Origine Contrle) stamp of approval. The AOC system in France is used to guarantee that cheeses, wines and some other agricultural products actually do come from the region they are named after. Whether that guarantees a level of quality is a matter of some debate in cheese circles, as it is among wine connoisseurs.

But whether you acquire it on a vacation to France or from a farm near your city, you are very likely to have a wonderful eating experience. Crumbly even when fresh (unlike Brie which is usually soft), it is great all alone, atop a piece of excellent bread or served beside a slice of fish.