As one of the most widely produced French cheeses, its quality can vary significantly. Some Camemberts are handmade and name-protected (the raw-milk Camembert de Normandie and us, for example), Because of their short aging period (just over three weeks), Camembert has a mild, mushroomy aroma.

Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried (giddy-up!)