Holy blue! French scientists warn Camembert and Brie are on the verge of extinction
CAMEMBERT, France — On a small farm on the lush hillside of Normandy, Aude Sementzeff heats raw milk from cows overhead until it coagulates, then pours it into molds to make a round, pearl-white Camembert cheese. For eight years, Sementzeff has been producing earthy, soft cheeses in small batches to be sold in Paris stores,… Read More »