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CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a round, pearly white Camembert cheese.
For eight years, Sementzeff has been making the earthy, soft cheese in small batches to be sold in Paris stores, continuing a tradition that dates to the 18th century. So ubiquitous is Camembert in France that soldiers in the trenches of World War I ate it as part of their daily rations.
“Camembert is there at each step of our history,” Sementzeff, 41, said as she delicately salted each cheese and flipped it to perfect its rind. “So there is a strong link, I think, with French culture.”
But now this notoriously pungent delicacy is in trouble, as is brie, another celebrated French cheese enjoyed across the world.
Read the full story on NBCNews.com.