Camembert is made from unpasteurised cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. It is produced in small rounds, about 350 grams (.55 lb) in weight, which are then typically wrapped in paper and packaged in thin wooden boxes. When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages.

Translate this for me

    1:01:00   Deep Dish - Flashing for money

    Full Link
    Short Link (X/Twitter)
    Video Preview in progress...