Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
“Moulé à la louche”
In 1791, Marie Harel created the Camembert de Normandie. Its production process consists in superimposing 5 layers of curd milk, each layer needing to be separated by 40 minutes in order to drain the milk correctly.
Nowadays, lots of Camembert are produced all over the world. To produce the real Camembert de Normandie AOC, the makers must follow Marie Harel’s method and use at least 50% of Normand cow milk. This bloomy rind cheese has a subtle texture with a frank and fruity taste which varies from mild to tangy according to its aging period. Perfect to go with a tangy Granny Smith apple or a nice apple cider.
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
Sparkling wines (Champagne, Prosecco)
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1 review for Camembert de Normandie Le Père Eugène
Strong milky taste with creamy texture.
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