It is without a doubt one of the most famous French cheeses. It is said that it was created in 1791 by Marie Harel, the wife of a Camembert farmer. However, the most important discovery was that of the wooden box that allowed it to be shipped all over the world.
The Isigny region has a humid climate, is in close proximity to the ocean and benefits from the Bessin and Cotentin polders.
The cows therefore feed on grass that is rich in iodine, beta-carotene and micronutrien.
FLAVOR: Fruity, with a subtle mushroom and mold aroma. The residents of the region prefer Camembert when its center is white and not yet creamy.
HOW TO ENJOY: Serve it with fine and fruity Bourgogne, a Côtes-du-Rhône, or with a Normandy cider.
