The famous Norman cheeses

One of the most famous Norman cheeses in France and abroad, Camembert has a delicate white bloomy rind. Its unique taste has been refined through the ages. One of the secrets of making Camembert is that unlike other cheeses, it is ladled.

The Neufchâtel or "bonbon de Neufchâtel" as it is called, is the oldest Norman cheese, it dates back to 1035! Its particular heart shape which distinguishes it from any other cheese comes from the 100 years war, the young girls formed cheese hearts to show their affection to the English soldiers! During the manufacturing process, a piece of the previous cheese was traditionally added to help the development of good bacteria and thus have a better result.

It is distinguished by its beautiful straw yellow color, Livarot dates back to the late Middle Ages. It is also unique because it is made from skimmed milk. The mystery of its color comes during its maturation, it is washed and brushed with a natural vegetable dye called annatto. It is also encircled with five thin strips of dried reeds.

The original name of the Pont-l'Evêque is actually "Angelot", that is to say the name of a coin because it was used as a means of exchange for wages and taxes. Its current name was only established in the 18th century when it was very successful in the markets of Pont-l'Evêque, and when it took on its square shape to differentiate it from Livarot.