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A list of key readings about Camembert.
Please sort and annotate in a user-friendly manner. For formatting, consider using automated reference wikification.
  • Culinaria France, Culinaria Könemann, Cologne, English edition 1999
  • French Cheeses, Eyewitness Handbooks, DK Publishing, New York, 1996
  • Larousse Gastronomique, Paul Hamlyn, London, 1961 edition
  • New York Times article "If Rules Change, Will Camembert Stay the Same?" in "Dining Out" section, Wednesday, June 20, 2007