Camembert de Normandie

Camembert de Normandie, a rich history and inimitable taste

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.

  • lait-vache
    Cow’s milk
  • AOP
  • thermometre
    Raw milk
  • fromages
    Soft cheese with a bloomy rind
Key figures
  • 461 Milk producers
  • 4 Farmhouse producers
  • 13 Production plants
  • 6 070 Tons marketed in 2020

Our tasting tips

La découpe du Camembert de Normandie


Cut wedges outwards from the middle of the cheese.

Pains à déguster avec le Camembert de Normandie


Brioche bread, country bread, bread with apple confits and nuts, traditional baguette.

Accords gourmands

Food pairings

Alcohol abuse is harmful to your health.
Drink in moderation.

White wines: Sauternes, Chardonnay, Meursault
Red wines: Château Neuf du Pape, Pinot noir d’Alsace, Chinon, Beaujolais, Saint-Estèphe, Côte du Rhône, Gamay, Gevrey-Chambertin, Gigondas
Spirits: Local PDO cider from the Pays d’Auge (demi-sec cider), Champagne, Pommeau de Normandie, Beer: Saison, Wheat ale


Organoleptic characteristics


Shape: straight sides, flat and parallel faces, clear ends
Rind: slightly undulating, white and thin mould, slight red hue, thin rind



Has small holes (“eyes”), creamy yellow colour in ripe part, paste is yielding, non-sticky, creamy and soft



There can be milky or barnyard notes, depending on the makers.



Clear and even, milky (butter and cream), barnyard/rearing bed, powerful ripe middle, undergrowth (mushroom) slightly salty, fruity, animal.