This traditional raw milk camembert, from the town of the same name in Normandy, becomes soft and creamy as it ages, developing a complex depth of vegetably flavours. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes.  It can be hard and almost crumbly when very young, but wonderfully gooey and runny when ripe.