Not that the museum isn't worth visiting. For an admission price of 15 francs (about $2.50), you will learn what makes a good camembert: exactly 3.8 pints of milk per cheese, collected exclusively from the cows of Normandy, slowly spooned into cylindrical aluminum or plastic molds, drained, salted, then wrapped in waxed paper and packed in thin poplar-wood boxes. At the museum, you'll also get to see Europe's premier public collection of camembert labels, French and otherwise. My favorites were Le Bambi brand, in which Thumper dribbles a round of camembert beneath his foot, and Le Cow-boy, which features a spur-wearin' galoot making his getaway—across a cactus-filled grassy field—after robbing the Camembert stagecoach. Then there are all those foreign abominations, like genuine pasteurized Danish, Japanese, and Wisconsin camemberts. In summer, for an additional 15 francs, you can conclude your museum visit with a tasting at picnic tables outside, sampling the real stuff, in all its fragrant glory, with bowls of farmhouse cider.