Camembert is the other famous French soft cheese, the other being brie. Camembert is made with unpressed curds in a flat cylinder or half-moon shape. Like brie, camembert is sprayed with Penicillium candidum and acquires a white crust of mould flora. Camembert is then brine-dipped and ripened for around 3 weeks.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.