Normandy doesn't mess around when it comes to its cheese. The country has a law stating that Camembert, which originated there, has to be made with unpasteurized milk to be labeled as a made-in-Normandy product. If you’re picking up the soft, creamy variety from your local grocer for your next baked dip, it's highly likely that you're taking home one of the more common, pasteurized versions — but in a world full of delectable cheeses, either variety would still top anyone's cheese list. (: ) Excellent!
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via @beautifulcuisines - 5 hours ago