Presentation
Camembert de Normandie was created by Marie Harel in Camembert in 1791. It is a soft cheese with a flowery rind that the Normandy people appreciate three-quarters of the time ripened with a thin white fillet in the heart.
Camembert de Normandie PDO is made exclusively from carefully selected raw milk and ladled by hand on a table.
Camembert de Normandie PDO is a Protected Designation of Origin of Normandy. Like all PDOs, it is associated with a precisely defined territory, a specific raw material and a specific know-how. No PDOs may be manufactured elsewhere than in the defined area.
Consumption advice
Norman cheeses go perfectly with many dishes and wines from French gastronomy. Our cheesemakers recommend a few gourmet combinations.
Manufacturing
Camemberts de Normandie PDO are ladled and especially hand moulded. To make a Camembert de Normandie PDO, five ladles of curd are needed, spaced about 50 minutes apart. It takes approximately 5 hours to mould a real Camembert de Normandie PDO. Handmade ladled cheeses have a smooth, aerated paste and an irregular rind surface.
Camembert au Calvados is a typical Norman speciality, delicately combining the creamy taste of camembert with the fruity taste of apple. The perfect combination of two Norman know-how.
