Camembert is a soft, creamy French cheese. It was first made in the late 18th century in Normandy in northwestern France. Camembert is made from unpasteurised cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks.

It is produced in small rounds, about 350 grams (around 12 oz) in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. Although traditionally made only with unpasteurised milk, many countries today heavily restrict the production and sale of unpasteurised dairy products. In these countries, most or all cheeses sold as "Camembert" are actually made with pasteurised milk.

Many gourmets consider these cheeses not to be "true" Camemberts. The AOC variety "Camembert de Normandie", is required by law to be made only with unpasteurised milk.

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