Camembert of Normady | One of the top 10 destinations for cheese lovers VIDEO

Camembert cheese means 20% of the total production of French cheese, yet there is only one small factory that produces the cheese using the old fashioned technique – the main ingredient is raw milk, moulé a la louche. It is also a protected designation of origin – PDO. It is called Fromagerie Durand.

Camembert is a soft cows milk cheese with a white rind speckled with beige creamy interior which becomes increasingly yellow as the cheese matures. The outside is covered in mold – can be white, pink or green. But most mass-produced camemberts are now pasteurized. I wrote a story about this farm courtesy of the Departament of Agriculture of CE, story which was aired on Digi24 news station in Romania.

Also there are over 300 kinds of cheese in France – give me the  time to enjoy them along a glass of wine:D.

Typically camembert is sold whole in a thin, round, wooden container.

Fromagerie Durand is situated in the commune of Camembert, two hours away from Paris. The domain consists of a small factory and a little store where visitors can enjoy and buy the products made here. They say they use raw milk, otherwise the products will be like cheap wine.

Here you can observe cheeses being taken out of their molds (“démoulage”) and rolled easily in salt (“savage”), a technique that is dozens of years old. The first batch of Camembert in Normandy was made in 1791.

There, the owners explain how they produce the wonderful round cheese. Keep in mind, while the wine is drank from typical glasses, so there are special knives for cheese.

So make it cheesy 🙂

foto: Durand Facebook archive, fotolia.com, kitchenstuffplus