Camembert
de Normandie
Name of Group of Producers
Normandie - 82, rue de Bernières
14000 Caen
51 rue d'Anjou 75008 PARIS
Tel: (33 1) 53 89 80 00
Fax: (33 1) 53 89 80 60
Soft-paste cheese, with a downy crust, made with raw milk, in the shape of a small, flat cylinder weighing an average of 250 grammes.
Geographical area : the regions of Low and High Normandy which make up Normandy.
Camembert is Normandy's most famous cheese. Its name remains associated with Marie Harel, who ran a farm at the end of the 18th century in the commune of Camembert, near Vimoutiers (Orne), and who is said to have "invented" Camembert. In fact, she improved the production of a local cheese by following the advice given by a priest who refused to take the oath at the Civil Constitution of the Clergy in 1792. The descendants of Marie Harel continued the tradition and developed the production of Camembert; from the Auge valley, its production spread to the whole of Normandy.
Camembert de Normandie is a cheese made by spontaneous draining; one of its unique features consists in intermittent shaping of the curds with a ladle in at least four successive operations, which gives the paste its characteristic pliability and creaminėss. Seasoned with dry salt, its ripening process is generally completed within 30 to 35 days (minimum 21 days).
