Camembert de Normandie Le Père Eugène

Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. We know that Camembert was created centuries earlier. Its production process consists in superimposing 5 layers of curd milk, each layer needing to be separated by 40 minutes in order to drain the milk correctly.

Nowadays, lots of Camembert are produced all over the world. To produce the strong Camembert de Normandie AOC, the makers must follow Marie Harel’s method and use at least 50% of Normand cow milk. This bloomy rind cheese has a subtle texture with a frank and fruity taste which varies from mild to tangy according to its aging period. Perfect to go with a tangy Granny Smith apple or a nice apple cider.
Store in the fridge, wrapped in cheese paper, and consume within a few days.