I do like a stinky cheese. Not that I'm willing to make it my goal in life to go out and find something extra stinking. You know, to impress the ladies with. With my stinky cheese eating prowess. But Camembert is indeed a stinky cheese. Maybe not when it's young, but I never seem to get it when it's young.

We tried some Camembert le Chatelain. From Normandy, but made with pasteurized milk.

Source Milk: Cow Milk
Percentage of Fat: < 50%
Region/Country of Origin: France/Normandy

The story goes that during the French Revolution, a priest on the run from Brie (the village) arrived in the village of Camembert and was hidden there by Marie Harel. In exchange for hiding him he taught her how to make the cheese he was used to - brie. Then Marie Harel and her decedents turned it into Camembert. How cool is that?

Typically a Camembert has a rich, buttery taste, and a characteristic lactic favor. It will have a light white mold covering the rind which is tasteless and quite edible. But ours may have been mishandled along the way since it had a bit more of an ammonia odor than I'm used to. A bit cabagey along with the expected funk. I guess we'll just have to try more Camembert.