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Cream camemberts are soft cheeses with white mould produced from cow's milk. They derive from Camembert de Normandie and are produced in different countries, for example France and Canada. One variety is Rahmcamembert from the Weihenstephan dairy in Bavaria, Germany. It is formed to cylinders of 125 grams that are 8 cm in diameter and 2.5 cm high. Its surface is covered by white mould. The inside has irregular small holes, is almost white in the middle and light yellow close to the rind. The longer these cheeses are aged, the more do their taste and smell remind of regular Camembert. Cream camemberts are sold in different varieties sometimes called double or triple cream camembert and have a fat content of up to 55 percent fat in dry matter.