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Coeur de Camembert au Calvados | Local Cheese From Lower Normandy, France | TasteAtlas

Coeur de Camembert au Calvados

(Calva d'Auge)

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.


It's recommended to pair it with Calvados or a glass of Normandy cider.

Pairing tips

Cider

Cidre de Normandie

Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy ... Read more

Fruit Brandy

Calvados

 

Calvados... Read more

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Vignotte

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Olivet Cendré

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Caprice des Dieux

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Feuille de Dreux

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Calvados

3.8
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Moules de Bouchot

4.1
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Porc de Normandie

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Kir Normand

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Cidre Cotentin

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