The French Revolution in 1789 gave birth to this famous cheese. Legend has it that a priest, escaping persecution, sought refuge with his cousin, Marie Harel, in the region of Camembert. He requested she make a cheese similar to that made in Briard (the area where brie originated).
The development of a railway system enabled camembert to travel easily outside its local region. Its popularity also encouraged other cheesemakers to emulate its style. Camembert was first made in Australia in the 1890s though its popularity grew in the 1960s and 1970s when it began being made by a number of factories.
Traditionally smaller than brie, a camembert varies from 200g to 250g wheels in Australia. However, today camembert is available in various sizes. In Australia, there is usually less butterfat in camembert than brie. Camembert also doesn't develop quite as fully as brie.
As camembert matures, the rind shows signs of pigmentation. When cut a ripened cheese will ooze and the interior cheese will be soft, creamy and shiny.
A fully ripened cheese will develop mushroomy flavours that are not quite as pronounced as in brie.