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 from raw milk by superimposing 5 layers of curd milk separated by 40 minutes between each of them to drain the milk during the manufacturing process.
Nowadays, lots of Camembert are produced all over the world. To produce the real Camembert de Normandie AOC, the makers have to follow Marie Harel’s method and use at least 50% of Normand cow’s 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 tonic Smith apple and cider.
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
Sparkling wines (Champagne, Prosecco)
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Your Cheese Club Team
2 reviews for Camembert de Normandie
Paul C –
This is a decent raw milk camembert. To be honest I like mine mature and runny, so I tend to regard the “best before” date as a “might be ready soon” date!
Ludovic KEI (verified owner) –
Great Camembert. 2nd time reordering.
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