Best Lower-Norman Cheese Types
Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty.
Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.
Camembert de Normandie, Normandy's most famous and iconic cheese is made from raw cow's milk and weighs an average of 250 grams. The flavor is intense, pungent and similar to that of mushrooms, grass and butter, while the aroma is moldy and cabbage-like.
As one legend says, a farming woman named Marie Harel protected a priest who was on the run and in return, he gave her the recipe for the Camembert we know today. The cheese is ladled into molds by hand, dry-salted, then matured for 30 to 35 days.
Its body is soft and creamy while its exterior is covered with a white, moldy rind.
THE BEST Camembert de Normandie Cheeses
Fromagerie Réo
Camembert de Normandie AOP au Lait Cru - Le Gaslonde
Concours International de Lyon - Gold 2025
Livarot is a soft, pungent cheese made from cow's milk, and it must always be sold in cylindrical form. It matures for at least 21 days in moist, warm cellars. The cheese has a unique visual appearance - it is encircled with five strips of reed or paper, like the ones found on a French colonel's uniform, which is why Livarot is also known as the Colonel.
Its rind is washed and colored with annatto, and the cheese itself has a very intense smell. The inside of the cheese is soft with tiny eyes dispersed throughout the paste, while the texture is springy and smooth. It has a nutty, lemony, and spicy flavor.
THE BEST Livarot Cheeses
Pont-l'Eveque is a soft cow's milk cheese made in Pays d'Auge. The square-shaped cheese is sold after it had matured for at least 14 days. It owes its unique flavor to the fact that the cows graze on pastures which have mild and damp environments.
The cheese is pale yellow on the inside while the washed rind on the exterior is white-orange in color. The body is neither sticky nor runny. It has a creamy, earthy flavor and makes for a great dessert cheese at the end of a meal, paired with a glass of full-bodied wine.
THE BEST Pont-l'Évêque Cheeses
Bûchette basilou is a traditional cheese that’s produced in Saint-Julien-sur-Sarthe, Orne, Normandy. The cheese comes in the shape of a log, and it’s made from raw goat’s milk. It’s usually left to age for at least 10 days before consumption.
Underneath its ashy bloomy rind, the texture is soft and creamy. The aromas are lactic and goaty, while the flavors are fresh and goaty with hints of hazelnuts. As the cheese ages, its flavors become even more pronounced.
THE BEST Bûchette basilou Cheeses
Coutances is a soft French cheese originating from the Normandy coast. The cheese is made from cow’s milk and is characterized by its rich, creamy texture, intense flavor, and milky aftertaste. On the exterior, it has a soft, bloomy white rind, while on the inside it is soft and yellow.
Coeur de Camembert au Calvados (also known as Calva d'Auge) is a traditional cheese produced in Lower Normandy. The cheese is aged just as Camembert, but then the rind is carefully scraped off when the cheese is half-ripe. It is soaked in Calvados apple liqueur for about 3-4 hours, and then it's dipped in breadcrumbs which absorb the alcohol and the moisture.
As a result, the cheese looks like it has a crust. It is aged for 3 weeks, and then it can be served, preferably runny. The aromas are rich, while the flavors are fruity, nutty, salty, buttery, and earthy, with a kick of alcohol that's softened by the sweetness of apples.
Pair with
Bleu de Saint-Jean is a French cheese originating from Orne in Normandy. This blue cheese is made from raw cow’s milk and it weighs about 1 kilogram. Underneath its natural rind that’s full of small craters, the texture is hard, dense, and supple, with blue-grey marbling running throughout the body.
The aromas are buttery and reminiscent of stables, while the flavors are pleasant, balanced, and buttery. Bleu de Saint-Jean is aged for at least 5 weeks before consumption.
Belle-Mère is a traditional cheese that’s produced in Saint-Benoit d’Hébertot in Calvados, Normandy. The cheese is made from pasteurized cow’s milk. Underneath its bloomy rind sprinkled with breadcrumbs, the texture is semi-hard, dense, and slightly crumbly.
The aromas are reminiscent of honey and roasted almonds, while the flavors are creamy and slightly tangy. It’s recommended to pair the cheese with full-bodied red wines.
Best Lower-Norman Cheese Producers
Isigny Sainte-Mère is a cooperative dairy located in Normandy, France, specializing in producing Camembert cheese, butter, and cream with milk sourced from the local area. The cooperative was established in 1932 and takes advantage of the rich grasses of Normandy, which impart a particular quality and flavor to its dairy products.
Isigny Sainte-Mère also holds a Protected Designation of Origin (PDO) status for some of its products, such as Isigny butter and Isigny cream, ensuring they meet strict geographical and quality criteria.
AWARDS
Concours International de Lyon - Gold
2025
Great Taste Awards - 3 stars
2024
Great Taste Awards - 2 stars
2024, 2021
BEST Isigny Sainte-Mère Cheeses
AWARDS
Concours International de Lyon - Gold
2025
BEST Fromagerie Réo Cheeses
Fromagerie Gillot is a French cheese producer established in 1912, specializing in the production of Camembert cheese. Located in Normandy, a region famous for its dairy products, Gillot uses traditional methods, including milk from local farms and natural fermentation processes.
The company offers a range of Camembert cheeses, including organic varieties.
AWARDS
World Cheese Awards - Gold
2023
Concours International de Lyon - Gold
2025
BEST Fromagerie Gillot Cheeses
AWARDS
Concours International de Lyon - Gold
2025
BEST E. Graindorge Fromagerie Cheeses
AWARDS
Concours International de Lyon - Gold
2025
BEST La Ferme de l'Isle Creams
AWARDS
Concours International de Lyon - Gold
2025
BEST Les Bouilles de Cauquigny Cheeses
Best Lower-Norman Cheeses
Camembert au Lait Cru 3/4 Affiné is a premium traditional French cheese, made from raw cow’s milk using time-honored methods passed down through generations. It originates from the Isigny region, renowned for its exceptional dairy products. Camembert au Lait Cru 3/4 Affiné is a must-have for cheese lovers seeking to experience the true essence of traditional French Camembert.
Its perfect balance of flavor and texture makes it an ideal addition to any meal, whether enjoyed on its own or paired with other delicacies. The 3/4 affiné designation means that the cheese is three-quarters mature, offering the ideal harmony between firmness and creaminess.
AWARDS
Concours International de Lyon - Gold
2025
Camembert de Normandie AOP is a true symbol of French gastronomic tradition, crafted in the heart of Normandy according to the strict standards of the Protected Designation of Origin (AOP). This handmade cheese, made from raw cow’s milk, stands out with its distinctive flavor, creamy texture, and rich aroma.
With its deep heritage and unmatched quality, Camembert de Normandie AOP brings the authentic spirit of French cuisine directly to your table.
AWARDS
Concours International de Lyon - Gold
2025
Mimolette Vieille Label Rouge is a traditional French cheese made from pasteurized cow’s milk, renowned for its intense orange color and firm, crumbly texture. This distinctive color is achieved by adding natural annatto coloring during production.
Produced by Isigny Sainte-Mère, this Mimolette is characterized by its rich, fruity, and nutty flavor, which develops over at least 12 months of aging. During this maturation period, the cheese is regularly turned and brushed to ensure an even distribution of microorganisms, contributing to its unique taste and texture.
Mimolette Vieille is perfect for pairing with wine, serving on a cheese board, or enhancing a variety of culinary creations, bringing the authentic taste of French tradition to your table.
AWARDS
Concours International de Lyon - Gold
2025
Saint Paulin is a semi-soft French cheese made from pasteurized cow’s milk, originally crafted by Trappist monks in the Saint-Paulin monastery. This cheese is known for its smooth, elastic texture and mild, creamy flavor with subtle tangy notes. It has a thin, moist rind with a slightly orange hue, which is edible and contributes to its distinctive appearance.
Saint Paulin is similar to cheeses like Havarti and Esrom, making it a great pairing with fruits and light wines. Its naturally mild taste makes it versatile for various culinary applications, from cheese platters to sandwiches and salads. The 200g packaging is perfect for tasting or sharing, allowing you to enjoy the authentic taste of traditional French cheese.
AWARDS
Concours International de Lyon - Gold
2025
Fromage frais à la vanille de Madagascar by Isigny Sainte-Mère is a creamy fresh cheese enriched with natural vanilla aroma from Madagascar. This authentic recipe is made using full-fat milk from Normandy, sourced from 430 farms, resulting in a rich and smooth texture.
Ideal for breakfast, dessert, or a snack, it offers a unique gastronomic experience. The product comes in a practical 500g packaging. This product contains no artificial colors or flavors, making it a natural choice for lovers of high-quality dairy products.
AWARDS
Concours International de Lyon - Gold
2025
PDO Pont l’Evêque 220g made by Isigny Sainte-Mère is a traditional French cheese known for its creamy texture and rich flavor. It is produced in Normandy, a region famous for its dairy products. The cheese has a washed rind and an aromatic smell, with a taste that balances a mild, fruity flavor with earthy undertones.
The 220g size offers a convenient portion for both cooking and enjoying on its own.
AWARDS
International Cheese Awards - Gold
2023
Single Cream Brie made by Isigny Sainte-Mere is a type of soft cheese that originates from France. It is created using high-quality milk sourced from the lush pastures of Normandy, an area renowned for its dairy production. This cheese is known for its creamy texture and rich, buttery flavor.
It has a white, bloomy rind and a smooth, creamy interior, which becomes more fluid as it matures. Single Cream Brie often serves as a delightful addition to cheese platters and pairs well with wines, fruits, and artisanal bread.
AWARDS
International Cheese Awards - Gold
2019
AWARDS
International Cheese Awards - Gold
2024
The Extra Old Mimolette by Isigny Sainte-Mere is a French cheese known for its distinctive orange color and firm texture. This cheese undergoes a lengthy aging process, typically for at least 18-24 months, which imparts a rich and complex flavor profile with nutty and caramelized undertones.
The aging process also develops a hard, crusty rind, often with visible mite activity, which is a traditional feature of Mimolette cheese.
AWARDS
World Cheese Awards - Gold
2024
International Cheese Awards - Gold
2024, 2022
Isigny Sainte-Mère Organic Camembert is a type of French cheese made from organic cow's milk. This cheese is renowned for its creamy texture and rich, earthy flavors. It is produced using traditional methods in the Normandy region of France, known for its high-quality dairy products.
The cheese typically matures for several weeks, developing a soft, white rind and a smooth, runny interior as it ages.
AWARDS
International Cheese Awards - Gold
2024, 2023
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