The world's supply of Brie and Camembert relies on one type of white mold. And French scientists say it's in trouble.

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 ...

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 ...

A new study suggests cheese isn’t the devil we once thought it was. Experts weigh in on the healthiest cheeses and the ones to avoid ...

The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. Preheat the oven to 200C ...

After three decades of legal clashes, an appeals court in Nantes, western France, became the final battleground for a long-standing feud between traditional Camembert makers and dairy giants this ...

UK households who have Camembert, Boursin or Stilton cheese in the home have been warned. You may not know this, but certain foods could potentially trigger a migraine, so it’s best to clue ...