According to legend, Camembert cheese from Normandy was developed in 1791 by a farmer from Camembert named Marie Harel, under the advice of a priest from Brie who sought refuge at her home. Before the 1960s, the bloomy rind was blue. Its fame comes from World War I, where it was included in the rations of soldiers. It borrows the name of the mythical Camembert from Normandy AOP but is not one :) Enjoy your discovery... Camembert fermier: when to enjoy it? It all depends on your preferences. Camembert fermier can be enjoyed either fully ripened or even slightly runny if you prefer. To determine the type of Camembert hidden under the characteristic round box, consider the expiration date indicated. If there is a whole month before the expiration, the Camembert fermier is likely barely ripened, with a firm texture, fresh taste, and light aroma. At three weeks before expiration, it is ripe: soft and flavorful. Finally, at 10 days, the texture is deliciously creamy, with a more pronounced bouquet. How to consume Camembert fermier? Raw, on a slice of fresh bread, after letting it come to room temperature for about thirty minutes after taking it out of the fridge. Cooked in its box on the barbecue for a Normandy-style fondue. Fried and mixed with salad leaves.