Camembert is a soft French cheese. The outside is a thin white skin (that coat is meant to be there, and people eat it); the inside is pale yellow and creamy, and when the cheese is ready it can almost run. It smells stronger than it looks. It comes from the village of Camembert in Normandy, in northern France, and people often eat it with bread. In English it is the name of that cheese, so you will see a capital C, though menus sometimes write it in small letters. It sits close to Brie — both are soft and white outside — but a Camembert is usually a smaller round and a little stronger in taste. It is a food word you meet in shops and restaurants, not a scientific word.

卡門貝爾起司（台灣說「起司」，不是「奶酪」）