Story 3: Taste of Normandy
Normandy is the emblematic region of the apple:
it is found in all its forms, including a variety of golden
of several golden alcohols that the whole world envies us.
Another gastronomic heritage par excellence, the Norman cheeses
make the reputation of the region as a high place of
of French gastronomy.
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Cider*, Calvados* and Pommeau* are all linked in their production process but all have their own secrets that can be discovered by visiting estates and distilleries, where apples are harvested, pressed and brewed on site. The Route du Cidre (Cider Route), a 40 km long signposted tourist route, winds its way along the roads of Normandy, passing by the most beautiful manors, castles and villages to meet some twenty producers, who open the doors of their cellars.
*Alcohol abuse is dangerous for your health, consume in moderation.
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There are no less than four Normandy PDO cheeses: Camembert, the most famous of the Normandy cheeses, Livarot, also known as "the Colonel" with its five strips of dried reeds, Pont-l'Evêque, a unique square cheese with a yellow or orange rind, and Neufchâtel, recognizable with its heart shape. Cows of the Normandy breed grazing for months and producing creamy milk, slow and careful maturing, such are the secrets of these unctuous soft cheeses.
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The Cider Route is a real postcard of Normandy and in particular of the Pays d'Auge, a bucolic setting decorated with castles, manors, half-timbered houses and apple fields. It links by picturesque roads charming villages such as Cambremer, Beuvron-en-Auge or Bonnebosq. Located in the heart of the geographical area of the Protected Designation of Origin (A.O.P.) Cidre Pays d'Auge, about twenty cider producers work there and are indicated by signs "Cru de Cambremer". Find them and enter without hesitation!
