Camembert is made from unpasteurised cow’s milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (.55 lb) in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages.
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