Cheese Type: Uncooked, Unpressed soft cheese
In 1791, Marie Harel created the Camembert de Normandie from raw milk by superimposing 5 layers of curd milk separated by 40 minutes between each of them to drain the milk during the manufacturing process.
Made with Calvados, a Cider brandy, this Camembert is a typical Norman speciality, delicately combining the creaminess of Camembert with the fruitiness of apple. The perfect combination of two Norman staples.
Red wines (Red Beaujolais, Grenache, Pinot Noir)
White wines (Chenin Blanc)
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