Camembert de Normandie
Born in the Pays d’Auge at the end of the 18th century, PDO Camembert de Normandie is ladled into its moulds in five passes, using raw milk from Normandy cows. Its downy white rind protects a paste that ripens from the centre outwards and grows in character week after week.
- Milk: Cow
- Family: Bloomy rind
- Origin: Normandy, France
- Best season: April – October
Ripening
Ripened for at least 21 days and turned regularly.
What to serve it with
Fresh baguette and apple slices