Camembert is a cheese, which was first made around 1790 in the region with the same name, which is stituated in the Pays d'Auge, an area in Normandy, France. At first, the production was limited, but after someone invented by the end of the 19th century the round wooden boxes in which they could be transported, the production increased enormously. Many people all over the world started producing the cheese but nowadays, there are strict rules: raw milk from cows from Normandy has to be used. The camembert needs to ripen at least three weeks and will be at best after 5 weeks. It should be eaten at room temperature. The best camembert can be found in April and May, when the cows have just started grazing outside.