By far the best tasting pasteurized Camembert in the world – and we’ve tried them all: lactic, mushroomy, and earthy. The tender, downy mold rind gives a contrasting bite to a melting straw-colored paste within. The trademark cheese-shaped wooden box appeared in 1880, developed for the railroads, which carried Camembert to its rich, creamy destiny. One of the few cheeses that stands up to the structured, tannic reds of Bordeaux, but make no mistake - this one’s from Normandy, the mecca of bloomy white rinds and the motherland of Calvados.