Legend has that, during the French revolution in the little village of Camembert in the department of Orne, Marie Harel developed the product that went on to become the most famous of French cheeses. Made from partly skimmed raw milk, Camembert de Normandie is a soft cheese with a bloomy rind, mainly white but sometimes tinged with red. The curd is hand-scooped with a ladle into a mould, with this action repeated five times, each scoop 40 minutes apart. It is ripe in the middle and has a clear aroma of milk and undergrowth.