Maturation: 2 weeks
Cheese Type: Uncooked, Unpressed soft cheese
In 1791, Marie Harel created the Camembert de Normandie from raw milk by superimposed 5 layers of curd milk separated by 40 minutes between each of them to drain the milk during the manufacturing process.
Made with Calvados, a Cider brandy, this Camembert is a typical Norman speciality, delicately combining the creaminess of Camembert with the fruitiness of apple. The perfect combination of two Norman staples.
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team