The most famous cheese in Normandy, which has become a French symbol.
The origin of this famous flagship of French gastronomy is still attributed to the farmer Marie Harel, a resident of the village of Camembert.
In 1791, she developed this cheese following the advice of a refractory priest, used to making Brie.
In 1890, engineer Ridel began large-scale manufacturing of the wooden box, invented by the merchant Jules Charrel.
This packaging allows these flowing cheeses to be stacked and transported.
At the same time, the development of the train made it possible to make this cheese known in Paris.
Wine suggestion: Sancerre… but also Cider, Apple juice.
- Type of milk
- geographic origin
- Fine fluffy ribbed ridged and bumpy sometimes pigmented with orange-red when the cheese is matured for a long time. Creamy yellow paste.
- Slightly salty flavor, first milky and sweet then more frank and fruity.
- Aromas of terroir, sometimes mixed with scents of mushrooms and undergrowth.
- type of milk
- raw milk
- 4 to 5 weeks