Thursday, October 06, 2005

For pie, the simply divine Camembert de Normandie

Camembert de Normandie


A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.




cow milk



Fat content:

45 %

Recommended Wine:

St. Emilion, St Estephe


Daniel Boujon
7 rue Saint-Sebastien
74200 Thonon-les-Bains

Henry Voy
La Ferme Saint-Hubert
21 rue Vignon
75008 Paris

Please be sure to pay homage to this most noble of cheeses by visiting the Camembert website.

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