Norman Cheeses

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 a... READ MORE

Neufchâtel is a soft cheese with a white rind made from cow's milk in the humid Bray region in France and it can come in a variety of shapes - round, brick-shaped, square-shaped, or heart-shaped. This cheese is arguable the oldest i... READ MORE

Despite its name, petit-suisse (lit. little Swissman) is not a Swiss cheese. It comes from Normandy, where it has been produced since 1850. However, there was a Swiss worker in the dairy of Auvilliers, who suggested adding cream to the cu... READ MORE

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, cr... READ MORE

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... READ MORE

Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourme... READ MORE

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 envi... READ MORE

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... READ MORE

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 o... READ MORE

Carré de Bray is a traditional cheese produced in Gournay-en-Bray in Normandy. This small, square-shaped cheese is made from raw cow’s milk, and it’s usually left to age for 2 weeks before consumption. Underneath its bloomy rind... READ MORE

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 ... READ MORE

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,... READ MORE

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... READ MORE