Camembert Matured with Calvados

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.