Raw milk from Normande cows
The term ‘Camembert’ is not protected so can be used all over the world, but ‘Camembert de Normandie’ must be produced in Normandy with raw milk from herds with at least 50% Normande cows. The breed is prized for producing milk that is rich in protein and butterfat. Curds are cut vertically then ladled into moulds in five scoops, each one 40 minutes after the last. The cheeses drain for at least 18 hours and are turned once.
Eating Camembert de Normandie PDO
A firm favourite at Christmas, or anytime, is the baked camembert. For that indulgent and festive twist try dipping your pigs in blankets into gooey cheese heaven!
This Cheese is part of the Master of Cheese Level One associate certificate