A soft white specialty cheese with a mild, slightly aromatic taste and spreadable texture. it is a bit sharper and stronger in taste compared to Brie. Production of Camembert started in the 1920s. The strong Danish tradition of producing mold cheese has resulted in a constant perfection, ensuring a premium product. For best taste and consistency, leave the cheese at room temperature 1-2 hours before serving.
Camembert is served on cheeseboards, in sandwiches and salads. It can also be baked and fried as the mould keeps the shape of the cheese.