Cow milk cheese from North-west of France
It takes 35 days to obtain a fully ripened Camembert. Because of its flowery rind and the delicate straining on its texture, this cheese is instantly recognizable to the eye. Its soft, buttery smooth texture is unmistakable. With its fragrant, earthy aroma, Camembert evokes the Normandy countryside in which it is produced and offers a burst of zesty, tangy flavor.
Camembert de Normandie is the only Camembert made from raw milk, with added rennet, and cast into moulds with a ladle. Although its Designation of Origin is limited to five Normandy provinces, the fertile pastureland of the Pays d’Auge is its cradle.
Normandy cows are pasture-grazed and produce milk which is renowned for its richness. This association between an exceptional herb and a unique milk-producing region ensures that Camembert remains an authentic product with an unsurpassed reputation for quality.
Camembert, this round, soft ripened, flowery rind cheese, was invented in 1791 by Marie Harel, a woman farmer from the small Normandy town of the same name as the cheese itself. The recipe is said to have been given to her by a priest from the Brie countryside to whom she had given refuge during the French Revolution. A little over a hundred years later, Camembert cheese -- packed in its circular wooden box -- has become famous the world over.
More than 50 million Designation of Origin Camembert de Normandie are produced every year in France!
