Editing Camembert (section)

{{Short description|(Norman) French soft cheese}}
{{For|the French village|Camembert, Orne}}
{{Expand language|topic=|langcode=fr|otherarticle=Camembert (fromage)|date=March 2025}}
{{Infobox cheese
| name = Camembert
| image =File:Camembert de Normandie (AOP) 11.jpg
| othernames =
| country = France
| region = [[Normandy]]
| town = [[Camembert, Orne|Camembert]]
| source = [[Cow]]s
| pasteurized = Not traditionally
| texture = Soft-ripened
| aging = At least 3 weeks
| certification = Camembert de Normandie
[[Appellation d'Origine Contrôlée|AOC]] 1983, [[protected designation of origin|PDO]] 1992
}}

'''Camembert''' ({{IPAc-en|ˈ|k|æ|m|ə|m|b|ɛər}} {{respell|KAM|əm|bair}}, {{IPAc-en|UKalso|-|m|ɒ|m|-}} {{respell|-|om|-}}, {{IPA|fr|kamɑ̃bɛʁ|lang|Fr-Paris--Camembert.ogg}}) is a moist, soft, creamy, surface-ripened [[cow]]'s [[milk]] [[cheese]]. It was first made in the late 18th century in [[Camembert, Orne|Camembert]], [[Normandy]], in northwest [[France]]. It is [[Camembert#Comparison to brie|sometimes compared]] in look, taste and texture to [[brie cheese]], albeit with a slightly lower [[butterfat]] content than brie's<ref>{{Cite web|url=https://foodstruct.com/compare/brie-vs-camembert|title=Brie vs Camembert - Health impact and Nutrition Comparison|website=Food Struct|access-date=2022-05-08|archive-date=2022-05-20|archive-url=https://web.archive.org/web/20220520163633/https://foodstruct.com/compare/brie-vs-camembert|url-status=live}}</ref> typical 20% – 25% by weight.