Camembert

[ kam-uh m-bair; French ka-mahn-ber ]

/ ˈkæm əmˌbɛər; French ka mɑ̃ˈbɛr /

a mellow, soft cheese, the center of which is creamy and of a golden cream color, made from cow's milk.

Also called Camembert cheese.

Origin of Camembert

First recorded in 1875–80; named after Camembert, village in Normandy where it was first marketed

How does a homeless family from a major American metropolis end up dumped in a region known for Camembert and Calvados?

A Homeless Family's European Trip |Eric Pape |August 22, 2009 |DAILY BEAST
It is classed as a soft cheese although it is much firmer than Camembert.

Outlines of dairy bacteriology |H. L. Russell
Truly an aristocrat of cheeses to compare with the finest French Brie or Camembert.

The Complete Book of Cheese |Robert Carlton Brown
One warning: see that 32 it is ripe; for the Camembert that crumbles in its dryness is nothing short of iniquitous.

The Feasts of Autolycus |Elizabeth Robins Pennell

Camembert cheese would reign supreme three nights in succession—not another order for the rest of the week.

Working With the Working Woman |Cornelia Stratton Parker
In the past few years there has been considerable demand for more of the foreign cheeses, such as Camembert and Roquefort.

The Book of Cheese |Charles Thom and Walter Warner Fisk

Camembert

/ (ˈkæməmˌbɛə, French kamɑ̃bɛr) /

a rich soft creamy cheese

French, from Camembert, a village in Normandy where it originated