Cheese from Normandy

Enjoy 4 cheeses A.O.P Normandy!

Normandy, a breeding ground, is the main French region for dairy production. She is rich of the most important herds of dairy cows whose milk allows the manufacture of its famous cheeses. His 4 cheeses are recognized A.O.P (Protected designation of origin). A.O.P participates in a mode of sustainable development of rural territories: preservation a cultural and gastronomic heritage, maintaining local jobs and traditional landscapes.

Four irresistible Norman cheeses have been named A.O P.

- Normandy Camembert A.O.P: first soft cheese made from raw milk, cast in 5 passes
spaced 40 minutes according to ancestral know-how. It's the king of cheeses.

This cheese arrived in Normandy with the complicity of a briard priest who provides his secret manufacturing to the farmer Marie Harel living in the village of Camembert (in the Orne near Vimoutiers).

- The Neufchâtel A.O.P: the oldest of the Norman cheeses was born in the "country of Bray". It's a cheese in the dough soft and creamy, made just after milking after curdling and mixing. It is enjoyed creamy after 10 days of ripening.

- The A.O.P Livarot: Formerly, it was the most consumed of Norman cheeses. Made from a brewed curd, this is the more typical of the 4 cheeses. It is salted after demolding and surrounded by 5 strips of sedge (grass close to the reed). These straps were planned to prevent it from subsiding, today is a sign of immediate recognition. During his slowly maturing, it turns red orange. Livarot also bears the nickname "Colonel".

- Pont l'Evêque A.O.P: of monastic origin, it acquires its square shape and its name in the 17th century; Its grey crust originally, takes a nice yellow color because of successive brushing. Refined, he develops tastes of cream, hazelnut, close up and stable.

During your visits to the local markets, producers will be happy to help you discover and enjoy
famous cheeses of Normandy. If you want to visit a farm or a cheese factory, visit: fromage-normandie