This camembert comes from the department of Calvados in Normandy. This cheese has been made since the mid-16th century and, along with brie, is France's largest export cheese. The "normal" camembert can be manufactured worldwide and is also mainly known as a mild cheese on the cheese platter. This raw milk farmhouse camembert, on the other hand, is protected by an A.O.P. and is still prepared in a traditional manner and then matured by the company Hennart from Carvin in northern France. The "Camembert de Normandie" is the best camembert that comes to our country, full and rustic in aroma and taste with a creamy soft texture.
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