Normandy: Land of Cream and Tradition

Camembert de Normandie AOP

- Type: Soft cheese with bloomy rind - Milk: Raw cow's milk 🌿 - Aging: Minimum 21 days - Pronunciation: /ka.mɑ̃.bɛʁ/ (kah-mahm-BEHR) - Characteristics: Creamy, earthy, mushroom notes

The Story: Created in 1791 by Marie Harel, who learned techniques from a priest fleeing the French Revolution. Today, only about 5% of Camembert sold is true AOP Camembert de Normandie, made with raw milk using traditional methods.

Modern Makers: The Durand family's Ferme de la Héronnière continues traditional production, while newcomer Amal Chekili, whose family immigrated from Tunisia, has earned recognition for her innovative aging techniques that respect AOP requirements while adding subtle Mediterranean influences.

Serving: Room temperature essential. Pairs with crisp apples, Normandy cider, or sparkling apple juice. Excellent with walnut bread.

Pont-l'Évêque AOP

- Type: Soft cheese with washed rind - Milk: Cow's milk (raw or pasteurized) 🌿/🌱 - Aging: 6 weeks minimum - Pronunciation: /pɔ̃ le.vɛk/ (pohn leh-VECK) - Characteristics: Square shape, orange rind, nutty and fruity

Historical Note: One of Normandy's oldest cheeses, documented since the 12th century. Monks at the Abbey of Pont-l'Évêque developed the washing technique that creates its distinctive rind.

Accessibility: The square shape and firm-yet-supple texture make it easier to cut than round soft cheeses. Many producers now offer pre-portioned packages.

Livarot AOP

- Type: Soft cheese with washed rind - Milk: Cow's milk 🌿 - Aging: Minimum 90 days - Pronunciation: /li.va.ʁo/ (lee-vah-ROH) - Characteristics: "The Colonel" - wrapped with five strips of sedge

Cultural Heritage: The five strips that encircle Livarot represent a colonel's stripes, giving it its military nickname. These bands, traditionally made from sedge grass, prevent the cheese from collapsing during aging.

Modern Production: Producer Fatou Diallo has introduced sustainable packaging using biodegradable materials to replace traditional sedge, making the cheese more accessible while maintaining its characteristic appearance.

Neufchâtel AOP

- Type: Soft cheese with bloomy rind - Milk: Cow's milk 🌿 - Aging: 10 days to 10 weeks - Pronunciation: /nø.ʃa.tɛl/ (nuh-shah-TEL) - Characteristics: Heart-shaped tradition, predates Camembert

Romance and History: Legend says young women gave heart-shaped cheeses to English soldiers during the Hundred Years' War. Today, it's produced in six shapes, including the romantic heart.

Inclusive Options: Several producers now offer 🌱 vegetarian versions using microbial rennet, maintaining the traditional texture and flavor profile.