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Camembert$10860$ - translation to English
A MOIST, SOFT, CREAMY, SURFACE-RIPENED COW'S MILK CHEESE FROM NORMANDY, FRANCE.
Camembert cheese; Camamber; Camember; Camambert; Camembert de Normandie; Camembert (cheese); Cammembert
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![[[Isovaleric acid]]](https://commons.wikimedia.org/wiki/Special:FilePath/Isovaleric acid structure.png?width=200 "[[Isovaleric acid]]")
![[[Diacetyl]]](https://commons.wikimedia.org/wiki/Special:FilePath/Butandion - Butanedione.svg?width=200 "[[Diacetyl]]")
![[[Oct-1-en-3-one]]](https://commons.wikimedia.org/wiki/Special:FilePath/Oct-1-en-3-one.svg?width=200 "[[Oct-1-en-3-one]]")
![[[Methional]]](https://commons.wikimedia.org/wiki/Special:FilePath/3-(methylthio)propanal 200.svg?width=200 "[[Methional]]")
Camembert
n. camembert (τυρί)
Definition
Camembert
['kam?mb?:]
¦ noun a kind of rich, soft, creamy cheese with a whitish rind, originally made near Camembert in Normandy.
Wikipedia
Camembert
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Camembert (, also UK: , French: [kamɑ̃bɛʁ] (listen)) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 60% and 75% by weight.
