There aren’t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese – besides Brie of course.

People often can’t tell the difference between Brie and Camembert.

The irony is that there isn’t actually much of a difference.

They were both originally made by monks – just in different regions of France.

Camembert is classified as a soft-rind cow’s milk cheese.

It has a velvety, white mould rind with a pale yellow interior.

As the cheese ripens the creamy smooth pâté bulges.

Camembert originates from France were it has been mass-produced for decades.

However, in recent years many countries have developed a variety of very good farmhouse varieties of Camembert, which are extremely popular and are readily available.

Camembert should be stored in the refrigerator, about 4 degrees Celsius (39 degrees Farenheit ) and wrapped in wax paper, not cling film.

If it is a little unripe then it should be purchased a few days before eating.

Always serve Camembert at room temperature, so take it out of the fridge a couple of hours before serving.

On a cheese board, accompany with strawberries, muscatels or fresh slices of pear and plain crusty bread.

Turkey Camembert and Cranberry Quiche

• 1 x 17cm flan tin lined with short pastry
• 100g Camembert cheese, sliced
• 100g roast turkey, diced
• 60g craberry sauce
• 2 egggs
• 150ml milk
• 50ml cream
• pinch of nutmeg ground
• salt and pepper

1. Inside the lined flan tin, place the Camembert slices, roast turkey and randomly dollop on cranberry sauce.
2. Make savoury custard by whisking together eggs, milk,  cream and the season with salt, pepper and nutmeg.
3. Carefully pour the custard into the prepared quiche shell.
4. Bake at 180 degrees Celsius for about 30 minutes or until set.
5. Serve with a simple garden fresh salad.

Serves 4.