Camembert from Normandie AOP

Origin of the Product: Legend has it that this famous French cheese was made in 1791 by Marie Harel, a farmer from the village of Camembert in Orne. Originally from Lower Normandy, it is made from raw milk from Norman cows and molded with a ladle in five successive passages, spaced 40 minutes apart.

History of the Producer: Since 1888 in Bernières d'Ailly at the gateway to the Pays d'Auge, the Jort cheese dairy has been making its Camembert de Normandie AOP with an equal passion. This emblematic cheese factory is the legacy of the history of the Normande cheese dairy and their cheese makers perpetuate gestures inspired by ancestral and traditional techniques. Made from a selection of the best Norman raw milk, it is ladled manually and matured in the cellars of the cheese dairy with the greatest care. It benefits from a creamy texture and a good balance between typical and subtly fruity aromas.

Selection of Laëtitia Gaborit: I just like it creamy to the core without too much potency. It has a palette of aromas of apples, cream and mushrooms, it is a Camembert made with subtlety. I find there all the richness of Normandy. When I return from my travels abroad, it is the cheese that I like to find.