Camembert is a Normandy cheese well known throughout the world, above all, due to its strong taste and its particularly intense aroma, with a maturation period lasting approximately between a month and a half and two months. Produced from raw cow's milk, the temperature of which must not exceed 37 degrees, it owes its characteristic crust to the presence of Penicillium camemberti, where essentially a water-based solution with these bacteria is spread. To enjoy the best camembert, it is necessary to wait for the period between the months of April and August.