Althought it’s hard to blame it, my camera ate all of my Camembert de Normandie (pictures), which I discovered when I went to download them. I was miffed (to say the least…), but in the end, decided that it was tough to blame my mischievous machine because I understand how hard it is to be around a perfectly ripe Camembert de Normandie and not want to wolf the whole thing down. As they would say in Paris when presented with an irresistible cheese — C’est un catastrophe, a demi-joke referring to the devastating effect it has on la ligne. (One’s figure.)
Like the genie in the bottle, once you let a soon-to-be goopy camembert out of its container, no matter how firm you think it’s gonna remain, there’s no turning back once it starts doing what comes naturally. And if you are able to resist eating the whole runny thing in one go, in France, you can get a little plastic box to store your camembert in, with little hinged plastic “walls” to keep your camembert from running. (Even though plastic isn’t the best thing to store your cheeses in; most fromageries wrap cheeses in waxed paper sheets.) I don’t buy a lot of Camembert de Normandie because it’s hard to stop eating it. But for the sake of you all, I went and bought another one, just because I like living dangerously. And what’s another catastrophe between friends?