Camembert de Normandie PDO


Dense. Creamy. Mushroomy.

Origin: France, Normandy

Style and Texture: Bloomy rind and soft

Milk: Cow

Milk Treatment: Raw

Rennet: Traditional

Drink: Cider, light-bodied red wines, rose wines

Complement with: salami, handmade flatbreads


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One of the most iconic French cheeses as it has been made in the village of Camembert since the mid-1500s. The trademark cheese-shaped wooden box appeared in 1880, developed for the railroads, which carried Camembert to Parisian elite. A true ripe Camembert should be soft, bulgy with mushroomy and buttery aroma and taste.

Works best with its regional fellows Cider and Calvados.


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