The origins of camembert date back to the 6th century and the flat surface ripened cheeses of the Île de France region near Paris. Made in various sizes and collectively known as the ‘Fromages de Brye’, the technique was borrowed in the 18th century by the farmers of Normandy, who subsequently claimed it as their own.
This classic cheese from brie has been reproduced by the Rouzaire family in the village of Tournan en Brie. Matured in a wooden box, the chalky centre gradually ripens under the influence of a thin white rind over a period of 4-6 weeks. When fully mature it has a soft unctuous texture and a lingering creamy flavour.