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Next to Brie, Camembert (KAHM-uhm-behr) is considered to be the most well known French cheese. Authentic Camembert is from Normandy, an area of northwest France where Norman cows graze on rich soil scattered with apple trees. Though often compared to Brie, artisan Camembert exudes a much more robust and complex flavor. When pressed in the center it should feel plump and yield to the touch like a soft pillow. When cut in half, it should ooze slowly from the middle. Buttery, slightly salty, and hints of apple flavors danced together on the palate. Camembert pairs beautifully with French Champagne and red wines such as Bordeaux or Beaujolais. Or do as the Normans do and enjoy it with Calvados, a locally made dry apple brandy.