Hi everyone, this is fascinating. I love a runny creamy cheese and this looks amazing. Has anyone ever tried this marque?
Izzy x
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Hereās the lady who invented Camembert:
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Hi Anna, yes sheās mentioned in that little film. Were you visiting or do you live near there?
Thanks
Izzy x
That particular one she was cutting open on the picnic table is hideously unripe 
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Hi Vero, I agree and wouldnāt want to eat one like that. I like it somewhere between that and the very liquid one they showed.
Izzy x
I live a few minutesā walk from that statue.
Marie Harel is my local celeb 
And baked camembert with a variety of chutneys and relishes is one of my fave quick snacks.
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One of my aunts in the Var years ago cut a bit out of a camembert which had seemed promising but turned out to be chalky, so she put it on top of the fridge to ripen a bit and obviously it was forgotten about (because tall fridge, stuff to do etc) - anyway my cousin and I very much enjoyed peeling long ribbons of lovely perfect camembert-inside off the sides of the fridge and eating them, it is amazing just how much there is in a camembert 
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Yeeeeeeeerrrruuuuuuk.
Doing it is one thing, reading about it doing it something eeeuuurrrrrlessss. 
Small children will eat anything 
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Of course, I carelessly missed the āyears agoā tag VĆ©ro, and your āinner childā is ever-present anyway. I have an obnoxious portfolio of regressive tics that I shudder to contemplate, but stlll gleefully abandon myself to even in my dotage.
Strangely, something tells me they may yet have survival valueā¦ 
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Fascinating! What surprises me is the way, with little variation in ingredients, method or anything else, so many different sorts of cheese can be made.
Sad that the raw milk varieties are dying out, though you can still get one in a UK Tesco!
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