Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes.
Keep refrigerated. Ripening stages: Your Camembert has a rich and earthy taste that naturally evolves to become softer and creamier in texture, and bolder in taste as it ripens. Firm texture throughout, mild taste 4/5 weeks before "best by". Creaminess under the rind with firm core, mild taste 3/4 weeks before "best by". Creamier throughout, bold taste 2/3 weeks before "best by". Very creamy, intense taste 1 week before "best by". Cheeseboard tip: Letting your camembert sit at room temperature for about 30 min. before serving will help reveal its creamy texture and bold taste.
Always refer to the actual package for the most accurate information