Camembert from Normandy: history, tradition and French gastronomic heritage

Camembert is one of the most iconic French cheeses, renowned worldwide for its melting texture, bloomy rind, and subtle flavor. Originating in Normandy, more precisely from the small village of Camembert in the Orne department, this soft cheese has become a true symbol of French gastronomy.

Its history begins in 1791, when Marie Harel, a Norman farmer, is said to have received advice from a refractory priest on how to make a local cheese inspired by Brie. From this encounter, Camembert was born, which, over the decades, conquered French tables before being exported internationally.

Normandy, a land of verdant groves, lush meadows, and renowned dairy cows, offers an ideal terroir for the production of exceptional cheeses. Camembert de Normandie AOP (Protected Designation of Origin) is made exclusively from raw cow's milk, using artisanal methods passed down from generation to generation.

The village of Camembert, although modest, today attracts many visitors curious to discover the origins of this distinctive cheese. There are traditional cheese dairies, farms to visit, and a museum dedicated to Camembert that traces its evolution and impact on French culture.

A true ambassador of French expertise, Camembert is a unique example of the excellence of the region's culinary heritage. Enjoying a Camembert aged in its region of origin, accompanied by Norman cider or country bread, is an authentic taste experience deeply rooted in the French terroir.