Camembert from Normandy
The unique one, the only one, proudly displaying its mark of nobility, is produced exclusively with raw milk. The famous “Molded with a ladle” requires patience and know-how. So many guarantees of authenticity for an inimitable taste.
Developed in 1791 by Marie HAREL, it is the most famous Norman cheese… and even in France!
Camembert is a woman's story! Indeed, Marie HAREL, born in a small village not far from Camembert, is credited with the creation of the famous cheese. According to legend, it was by helping a refractory priest wanting to escape the Republicans that he revealed to her, to thank her, the secret of making another cheese with a bloomy rind, Brie. Subsequently, it was his daughter, also named Marie, who developed the production of Camembert.
To produce a Camembert de Normandie, you obviously need raw milk from cows mainly from the Normandy breed, grazing at least 6 months of the year! It takes 2.2 liters of milk to make a Camembert de Normandie. The cheese is molded with a ladle, using 5 successive passages of curdled milk, spaced 40 minutes apart: this is the famous “ladle molded”. Before it can finally be tasted, the Camembert de Normandie will go through one more stage: refining, for at least 3 weeks.
Camembert AOP Isigny with raw milk - 250g
Price
€11.91
