Camembert de Normandie

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. Camembert is usually packed in a small wooden box, to prevent the running and spilling of its gooey interior. It is best to try it with sliced apples, crusty baguettes, hard ciders or even in desserts.