Camembert, Claudel (In Tins)
(Imported Cheeses: France)
Legend has it that Marie Harel received the recipe for Camembert from an exiled priest to whom she gave refuge on her Normandy farm during the French Revolution. Nice sentiment, but cheese of this variety had been made in Normandy since at least the mid-1500s. No matter its origin -- we still love a good Camembert. Beneath its cottony rind lies a supple, semi-soft paste that becomes creamy at room temperature, and Claudel's tinned Camembert not only tastes milder and slightly less pungent, earthy and mushroomy than most Camembert you'll find here in the USA, the tin helps extend its shelf-life. Made in France.