The world's supply of Brie and Camembert could be in danger. One mold, called Penicillium camemberti, is responsible for the cheeses' iconic white rinds and creamy, tangy centers. But the ...

Pressing the brie with the tip of your finger is a good technique to see if it’s baked to perfection. It should be soft and ...

Legend has it that it was first made in 1791 in the village of Camembert by Marie Harel, a farmer from Normandy, after a priest from Brie shared cheesemaking tips with her. Although Marie really ...

Either camembert or brie can be used, with the cheese flavoured with garlic, thyme and wine, before being melted in its own bread bowl – who could resist? Angus says: “Jonny was one of the ...