Cheeses from Normandy

When you think of Normandy, rolling green pastures and charming villages might come to mind. But there’s something else this picturesque region is known for—its extraordinary cheeses. Normandy’s cheeses aren’t just delicious; they represent centuries of tradition and craftsmanship that have been perfected over time.

From soft and creamy to firm and flavorful, Normandy offers a cheese for every palate. Whether you’re a seasoned cheese connoisseur or just someone who enjoys exploring new flavors, Normandy’s cheeses are sure to leave an impression.

Top Cheeses from Normandy

Camembert de Normandie

Camembert de Normandie is probably the most iconic cheese from the region. Made from raw cow’s milk, it has a creamy texture with a bloomy rind that is hard to resist. What makes this cheese stand out? Its rich, buttery flavor is complemented by earthy, mushroom-like notes.

Camembert de Normandie is also a PDO (Protected Designation of Origin) cheese, ensuring it’s made following traditional methods in a specific region of Normandy. If you love cheese with an intense aroma and a creamy, full-bodied flavor, Camembert de Normandie is a must-try. It pairs perfectly with crusty bread for an authentic Normandy experience.

Neufchâtel

Neufchâtel is a soft, creamy cheese from Normandy, often recognized for its heart-shaped form. But this cheese isn’t just about looks—it’s one of the oldest cheeses in France, dating back to the 6th century. Made from cow’s milk, Neufchâtel has a slightly tangy flavor and a soft, white rind.

Its PDO status ensures that Neufchâtel is made with traditional methods in its home region. The cheese is a versatile addition to any platter and is excellent spread on bread. If you’re after something classic and creamy with a hint of tang, Neufchâtel is the cheese for you.

Pont-l’Évêque

One of the oldest cheeses in France, Pont-l’Évêque, has been produced in Normandy since the 12th century. It’s a soft, washed-rind cheese with a creamy texture and mildly tangy flavor. This cheese adds a delicious touch to any cheese board and pairs wonderfully with wines and fruits.

Pont-l’Évêque also holds PDO status, ensuring its quality and authenticity. When you taste this cheese, you’re experiencing a slice of Norman history and tradition.

Livarot

Livarot, also known as “The Colonel,” gets its nickname from the raffia bands wrapped around it, which resemble a colonel’s stripes. This soft, washed-rind cheese made from Normande cow’s milk has been awarded PDO status since 1975.

Livarot’s strong aroma and rich flavor make it a favorite among cheese lovers. If you enjoy bold cheeses with complex flavors, Livarot is worth seeking out.

Brillat-Savarin

If you’re looking for something indulgent, Brillat-Savarin is a luxurious triple-cream cheese that originated in Normandy. With a fat content of at least 75%, it’s one of the richest cheeses available. Created in the late 1800s, this cheese was renamed in the 1930s to honor Jean Anthelme Brillat-Savarin, a famous French gourmet.

Its buttery, creamy texture pairs beautifully with fruits, honey, or nuts. If you’re in the mood for decadence, Brillat-Savarin is the cheese to reach for.

Saint-André

Saint-André is another triple-cream delight from Normandy. This soft cheese has a rich, velvety texture and a dense, buttery flavor. With a butterfat content of around 75%, Saint-André is a creamy treat that melts in your mouth.

Its bloomy, edible rind adds a delicate layer to the overall experience, making it perfect for cheese platters or pairing with fresh fruits. If you enjoy soft cheeses with a rich, tangy flavor, Saint-André will not disappoint.

Coeur de Neufchâtel

If you enjoy Neufchâtel, you’ll love Coeur de Neufchâtel, a heart-shaped cheese from Normandy. This soft cheese has a dry, white rind and a rich, creamy interior with hints of mushrooms and nuts. It’s slightly saltier and more intense than Camembert, making it a great choice for those who appreciate bold flavors.

Dating back to the 6th century, Coeur de Neufchâtel has stood the test of time and remains a favorite among cheese lovers. Serve it with bread or enjoy it on its own—it’s a delightful addition to any cheese board.

Bûchette Basilou

Bûchette Basilou is a must-try for goat cheese fans. This traditional French cheese is made from raw goat’s milk and shaped into a small log. The cheese ages for at least 10 days, developing a soft, creamy texture and a distinctive ashy bloomy rind.

Perfect for spreading on a baguette, Bûchette Basilou adds a touch of Normandy’s goat cheese tradition to your table.

Pavé d’Auge

Named after its cobblestone-like shape, Pavé d’Auge is a soft, washed-rind cheese made from raw cow’s milk. Its creamy texture and delicate flavors make it a delightful variation of Pont-l’Évêque. This cheese is produced in the northern part of the Auge region, offering a taste that’s as rich as the Norman countryside itself.

If you’re looking to explore the full range of Normandy’s cheese offerings, Pavé d’Auge is a fantastic option.

Petit-Suisse

Despite its name, Petit-Suisse is a French cheese originating from Normandy. Made from cow’s milk and enriched with cream, this small cheese has a smooth, thick texture that’s similar to yogurt. Mild and slightly tangy, Petit-Suisse is versatile and can be enjoyed in desserts or on its own.

With a fat content of around 40%, this cheese is a creamy and delicious addition to any meal.

Coeur de Camembert au Calvados

For a unique take on classic Camembert, try Coeur de Camembert au Calvados. This cheese is soaked in Calvados, a local apple liqueur, for several hours, giving it a bold and fruity flavor. After soaking, it’s coated in breadcrumbs or walnuts, which absorb the liqueur and enhance its texture.

Coeur de Camembert au Calvados offers a creamy texture and a flavor that’s truly representative of traditional Normandy cheese-making. If you’re looking for something different, this is one to try.

Carré de Bray

Carré de Bray is another Normandy cheese made from raw cow’s milk, but it stands out with its small, square shape. Aged for about two weeks, this cheese has a bloomy rind and a soft, creamy texture with earthy, mushroomy notes.

Similar to Neufchâtel but with its own unique qualities, Carré de Bray is perfect for anyone who loves rich, creamy cheeses.

Bleu de Saint-Jean

Bleu de Saint-Jean is a blue cheese from Normandy made from raw cow’s milk. Each wheel has a firm yet supple texture and beautiful blue-grey marbling inside. The flavor is rich and tangy, making it an excellent choice for blue cheese lovers.

Pair it with wine for a savory experience that showcases the best of Normandy’s cheese-making traditions.

Belle-Mère

Belle-Mère is a hidden gem from Saint-Benoît-d’Hébertot, a charming village nestled in Calvados, Normandy. Made from pasteurized cow’s milk, this cheese is a delightful treat that adds a touch of elegance to any cheese board.

Underneath its bloomy rind, sprinkled with breadcrumbs, you’ll discover a semi-hard, dense, and slightly crumbly texture. The aromas? Think honey and roasted almonds. If you’re someone who enjoys rich and flavorful cheeses, Belle-Mère will be a delightful surprise for your taste buds.

Coutances

Coutances, a soft cheese from the Normandy coast, is another regional star. Made from cow’s milk, this cheese boasts a rich and creamy texture with an intense flavor that leaves a satisfying milky aftertaste.

The cheese’s thin, bloomy rind adds to its appeal. Typically available in 200-gram cylinders, Coutances is perfect for sharing with friends and family, adding a dash of sophistication to any gathering. Originating from the town of Coutances, this cheese reflects Normandy’s tradition of producing cheeses that are full of character.

Pair it with fresh bread or fruit to balance its tangy and buttery flavors. Whether at a picnic or a dinner party, Coutances is sure to impress.

The History of Normandy Cheeses

The story of Normandy cheeses is steeped in history, dating back to medieval times. Over centuries, Normandy has become synonymous with exquisite cheese-making traditions, producing some of the world’s most cherished cheeses.

Origins and Evolution

The history of Normandy cheeses traces back to the Middle Ages. Neufchâtel, one of the oldest cheeses, was created by dairy maids in the Pays de Bray region. During the Hundred Years’ War, it was gifted to English soldiers in heart shapes as tokens of affection—a tradition that still exists today.

Camembert, perhaps the most famous Normandy cheese, was developed in the late 18th century by Marie Harel in the village of Camembert. Its rise to fame was swift, soon becoming an iconic symbol of French gourmet cheese. Livarot, another revered cheese, has been produced since the 13th century. It earned the nickname “The Colonel” due to the strips of sedge or paper wrapped around it, mimicking a colonel’s stripes.

Over time, these cheeses gained PDO (Protected Designation of Origin) status, ensuring that only cheeses made in specific regions using traditional methods can bear their names. This designation helps preserve the rich heritage and quality that Normandy cheeses are known for.

Traditional Cheese-Making Techniques

The art of cheese-making in Normandy is passed down through generations, a testament to the region’s dedication to preserving its culinary heritage. The process starts with fresh milk, often from Normandy cows, prized for their rich, creamy milk. The milk is left to mature and develop complex flavors before natural rennet is added to curdle it.

Once the curds form, they are cut and drained, then carefully hand-molded. Cheeses like Camembert are turned regularly in their molds to ensure even drainage and to develop their signature texture. For Livarot and Pont-l’Évêque, the cheeses are washed with brine during the aging process, which contributes to their distinctive flavors and rinds.

The aging, or affinage, process can take anywhere from a few weeks to several months, allowing the cheeses to develop their full flavors and textures. Traditional methods and strict standards ensure that each Normandy cheese is a true representation of the region’s culinary excellence.

Pairing Normandy Cheeses

Pairing Normandy cheeses with the right wines and fruits enhances the tasting experience, bringing out their unique flavors. Here’s a guide to help you elevate your next cheese board.

Cheese and Wine Pairings

  • Camembert: This creamy cheese shines with a dry, crisp white wine like Sauvignon Blanc or a fruity red like Beaujolais. The acidity balances out the richness of the cheese perfectly.
  • Livarot: With its bold, pungent flavor, Livarot pairs beautifully with a robust red like Bordeaux or a full-bodied white like Chardonnay. These wines complement its intense, complex taste.
  • Pont-l’Évêque: A semi-soft cheese like Pont-l’Évêque pairs wonderfully with a light, fruity red like Pinot Noir or a dry cider. The lighter flavors of these beverages balance the buttery texture of the cheese.
  • Neufchâtel: Pair this heart-shaped cheese with Champagne or sparkling wine. The bubbles and acidity cut through the creamy, tangy flavor of Neufchâtel, making it a delightful pairing.

Cheese and Fruit Combinations

  • Camembert: Pair it with crisp apples or pears. The sweetness and crunch of the fruit contrast beautifully with the creamy, rich texture of the cheese.
  • Livarot: This strong cheese matches well with sweet grapes or figs. The juicy sweetness balances the bold, assertive flavors of Livarot.
  • Pont-l’Évêque: Try it with plums or cherries. The tartness of these fruits enhances the cheese’s smooth, buttery texture.
  • Neufchâtel: Spread it on a cracker with fresh strawberries or raspberries. The slightly tart berries complement the light, creamy nature of Neufchâtel.

Frequently Asked Questions

What are some of the best cheeses that originate from Normandy?

Some of Normandy’s finest include Camembert de Normandie, Neufchâtel, and Pont-l’Évêque. Each has its own unique characteristics. Camembert offers a soft, creamy texture, while Neufchâtel is heart-shaped with a crumbly texture. Pont-l’Évêque is semi-soft and mildly tangy.

Where can one purchase authentic Normandy cheeses?

You can find authentic Normandy cheeses at local markets in the region, specialty cheese shops, and online through websites that specialize in French cheeses. Be sure to buy from reputable sources to guarantee quality and authenticity.

Can you list the different types of cheeses available from Normandy?

In addition to Livarot, Brillat-Savarin, and Bûchette Basilou, Normandy produces other famous cheeses like Pont-l’Évêque and Neufchâtel. Each of these reflects the rich dairy heritage of the region and has its own distinct flavor profile.

Is there a cheese tasting tour available in Normandy?

Yes, Normandy offers several cheese-tasting tours. These tours often include visits to local farms and dairies, where you can observe the cheese-making process and sample freshly made cheeses. Local tourism websites or your hotel can help you find the best tours available.

Which cheese is considered the oldest from the Normandy region?

Neufchâtel is widely regarded as one of the oldest cheeses from Normandy. Historical records suggest it has been made since the 6th century. Its signature heart shape and crumbly texture set it apart from other cheeses in the region.

What are the characteristics of the creamiest Normandy cheese?

Camembert de Normandie is considered one of the creamiest cheeses from the region. Its rich, buttery flavor and soft, oozing texture when perfectly ripe make it a favorite for cheese lovers. It’s best enjoyed with crusty bread and a glass of cider or wine for the full Normandy experience.

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