TABLE OF CONTENTS
Best Norman Bloomy Rind Cheese Types
Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty.
Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.
Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind.
It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.
THE BEST Brillat-Savarin Cheeses
Camembert de Normandie, Normandy's most famous and iconic cheese is made from raw cow's milk and weighs an average of 250 grams. The flavor is intense, pungent and similar to that of mushrooms, grass and butter, while the aroma is moldy and cabbage-like.
As one legend says, a farming woman named Marie Harel protected a priest who was on the run and in return, he gave her the recipe for the Camembert we know today. The cheese is ladled into molds by hand, dry-salted, then matured for 30 to 35 days.
Its body is soft and creamy while its exterior is covered with a white, moldy rind.
THE BEST Camembert de Normandie Cheeses
E. Graindorge Fromagerie
Camembert de Normandie AOP E.Graindorge
Concours International de Lyon - Gold 2025
E. Graindorge Fromagerie
Camembert au Lait Cru E.Graindorge
Concours International de Lyon - Gold 2025
Neufchâtel is a soft cheese with a white rind made from cow's milk in the humid Bray region in France and it can come in a variety of shapes - round, brick-shaped, square-shaped, or heart-shaped. This cheese is arguable the oldest in France, and it must mature for at least 10 days.
In terms of flavor, it is similar to Camembert, but saltier and more intense, with mushroomy and nutty flavors. The texture is grainy, and the cheese is usually used as a low-fat substitute for cream cheese. Neufchatel goes well with sparkling wines, and it is often consumed spread on a piece of crusty bread.
Pair with
THE BEST Neufchâtel Cheeses
Bûchette basilou is a traditional cheese that’s produced in Saint-Julien-sur-Sarthe, Orne, Normandy. The cheese comes in the shape of a log, and it’s made from raw goat’s milk. It’s usually left to age for at least 10 days before consumption.
Underneath its ashy bloomy rind, the texture is soft and creamy. The aromas are lactic and goaty, while the flavors are fresh and goaty with hints of hazelnuts. As the cheese ages, its flavors become even more pronounced.
THE BEST Bûchette basilou Cheeses
Coutances is a soft French cheese originating from the Normandy coast. The cheese is made from cow’s milk and is characterized by its rich, creamy texture, intense flavor, and milky aftertaste. On the exterior, it has a soft, bloomy white rind, while on the inside it is soft and yellow.
Coeur de Camembert au Calvados (also known as Calva d'Auge) is a traditional cheese produced in Lower Normandy. The cheese is aged just as Camembert, but then the rind is carefully scraped off when the cheese is half-ripe. It is soaked in Calvados apple liqueur for about 3-4 hours, and then it's dipped in breadcrumbs which absorb the alcohol and the moisture.
As a result, the cheese looks like it has a crust. It is aged for 3 weeks, and then it can be served, preferably runny. The aromas are rich, while the flavors are fruity, nutty, salty, buttery, and earthy, with a kick of alcohol that's softened by the sweetness of apples.
Pair with
Carré de Bray is a traditional cheese produced in Gournay-en-Bray in Normandy. This small, square-shaped cheese is made from raw cow’s milk, and it’s usually left to age for 2 weeks before consumption. Underneath its bloomy rind, the texture is soft and slightly grainy.
The aromas are mushroomy, while the flavors are fresh and slightly sweet. The cheese is usually sold wrapped in aluminum foil.
Belle-Mère is a traditional cheese that’s produced in Saint-Benoit d’Hébertot in Calvados, Normandy. The cheese is made from pasteurized cow’s milk. Underneath its bloomy rind sprinkled with breadcrumbs, the texture is semi-hard, dense, and slightly crumbly.
The aromas are reminiscent of honey and roasted almonds, while the flavors are creamy and slightly tangy. It’s recommended to pair the cheese with full-bodied red wines.
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