Monks have always been gourmets, and Gobert grew up in an area where the monks know how to make good brie cheese.
As a result Madame Harel's little cheeses have become more flavourful and lighter until one day the today known "Camembert" cheese resulted from this agricultural-clerical co-production. The cheese with the silky mold outside layer is named after the little village of Camembert situated in the Normandy. And from this windy northern town the cheese started its triumphant culinary journey around the world.
By the way... a slice of freshly baked Basic 1/2 Whole Wheat Bread goes very well with Camembert cheese.