In Camembert's case, Penicillium camemberti ... which is further coated with an ivory mold. Ideally, the cheese is enjoyed at room temperature -- at which point, it begins to 'weep' or gradually ...

The iconic cheese originated in the northern French ... the traditional recipe using raw milk and ladles it into molds by hand. "Camembert is milk, territory, and authenticity," Le 5 Frères ...

Some cheese can withstand mold; some cannot. Sometimes we go through cheese so quickly that blocks of it barely last a couple of days. But occasionally I find a package in the back of the ...