Camembert is probably the most famous of French cheeses. The white mould cheese was reputedly invented in 1791 by Marie Harel, a farmer from Normandie who made the cheese for her family from a recipe given to her by a refugee priest whom she helped. Back then however, it would have been quite a different cheese to Camembert we know today. This smaller, 150g version of French Camembert is covered in a soft, velvety white mould and its body is a pale yellow which softens towards the outer edges. The rind has mild mushroom aromas which balance well with the yeasty and salty flavours of the creamy interior of this cheese.