Milk: Cows Milk
A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harels daughters presented Napoleon with a piece of that cheese, saying that it came from the village called Camembert. He liked it a lot and from that moment Camembert became known by it contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate, salty taste.