ANALYSIS 1...

In 1982, the government introduced rules for its production -- including at least five scoops of curd in a round 11-centimeter mold and at least three weeks of aging to promote the snowy growth of Penicillium camemberti mold for the rind.

But crucially, officials failed to specify that less stringent versions could not use the camembert name, allowing them somewhat confusingly to tout their blander varieties as being “Made in Normandy.”