Camembert, the ultimate cheese

Camembert, the ultimate cheese

Legend has it that Marie Harel, a farmer from the small village of Camembert in the Orne region of Lower Normandy, perfected an original cheese recipe devised by a refractory priest during the French Revolution. The product, which delighted its first tasters, later took the name of the village where it was made.

But it is to Napoleon III that Camembert owes its worldwide reputation: during a stay in Argentan, he is said to have tasted it, enjoyed it, and had it delivered to him in Paris. That is how the success of this iconic cheese began—one that has since travelled the world. And everyone seems to love it.

Camembert is made from raw milk and ladle-moulded by hand to achieve its distinctive shape.
It is then aged for between 15 days and several weeks (depending on the case) in the aging room, where the distinctive white rind has time to develop.

For the Kaempff-Kohler cheese shop, our cheesemonger fell for the “Trèfle d’Auge” Camembert from Ferme du Val Danière, located in Crouttes, in the Orne. Its owner, Arthur Danière, is only 25 years old, but he has already won the medal for producing France’s best AOP Camembert. Thanks to his team of around fifteen employees (including seven at the cheese dairy in Camembert) and his herd made up of more than half Normandy-breed cows, he produces between 7,000 and 8,000 cheeses per week.

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