It is almost impossible never to have heard of Camembert, which has been produced for centuries in the country of the same name, but it would be a shame to forget its other soft, flowery-rind brethren made from cow's milk. Livarot is the strongest and most aromatic, to be eaten locally (it does not possess good transportability) as simply as possible, perhaps accompanied by a small glass of Calvados. Pont-l'Evêque is rich and soft, with a creamy core, and is best enjoyed at room temperature. Neufchâtel is soft and slightly crumbly, with a flavor reminiscent of mushrooms, more pungent and salty than Camembert.