Normandy · France
Camembert de Normandie.
Camembert de Normandie is a whisper of a cheese—pale, pillowy, and alive with contradiction. Its bloomy rind gives way to a butter-soft interior that tastes of fresh milk and earthy mushrooms, with just a whisper of ammonia and barnyard funk that keeps things honest. Let it warm on your tongue and you'll taste the Norman pastures: creamy, subtle, almost shy.
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The story
How it's made.
Why it tastes that way.
Marie Harel of Camembert village in Normandy is credited with perfecting the recipe around 1791, guided by a priest from the Brie region. The cheese was first made on her farm in Camembert, Orne, and became commercially widespread when railways enabled Paris distribution in the 19th century.
Napoleon III was reportedly an enthusiast. The distinctive thin poplar-wood box was invented by an engineer named Ridel in 1890, allowing long-distance shipping without crushing the delicate rind. The AOC designation in 1983 reserved the name 'Camembert de Normandie' for unpasteurized, hand-ladled production in Normandy.
Production · spec
- Milk
- Cow · raw
- Family
- Soft-bloomy
- Rind
- bloomy
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Camembert de Normandie's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Camembert.
29 pairings across 10 categories.
Wine
Beer & Cider
Fruits & Jams
Where to find it
Cheese counters.
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