To be called Camembert, a cheese has to weigh at least 250 grams, be 10 centimeters in diameter, and have about 22% fat content. The iconic cheese originated in the northern French region of ...

To be considered traditional Normandy Camembert, it must be made from raw ... remove the word “Normandie” and any symbols of the region from their packaging (AFP/Getty) “Allowing factory ...

Traditional camembert makers win landmark legal battle against major manufacturers - Factories mass producing the staple ...

will be labelled Camembert de Normandie appellation d’origine contrôlée au lait cru, which means it has been made from unpasteurised milk in a particular region of northern France. Good ...

Big supermarket brands will have to remove the word “Normandie” and any symbols of the region from their packaging ... thinking they’re buying real Camembert by misleading labels on cheaper ...