The Camembert Cheese
CAMEMBERT 🧀
18th century — A little cheese that became a great French symbol
With its white rind, creamy centre and famous round wooden box, Camembert is now one of the best-known French cheeses around the world.
Its story is closely linked to Normandy and the small village of Camembert in the Orne region. According to tradition, in 1791, Marie Harel, a Norman dairy farmer, developed Camembert with the help of a priest from the Brie region who had sought refuge there during the French Revolution. While this story is partly legendary, cheesemaking in the region dates back much further.
In the 19th century, the arrival of the railway allowed Camembert to travel quickly from Normandy to Paris. Then, towards the end of the century, the introduction of its small round wooden box made it easier to transport and contributed to its success throughout France.
Its popularity grew to such an extent that it gradually became a true national symbol. Today, Camembert de Normandie PDO, made from raw milk using traditional methods, continues this heritage.
From a French cheese board to a piece of warm baguette, Camembert embodies a delicious little piece of France’s culinary heritage.
Creamy, generous and unmistakably French.
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A NOTE FROM THE CREATOR 💌 With a good baguette and a glass of red wine, I recommend Isigny Raw Milk Camembert. To choose a good Camembert, lift the wooden lid and gently press the surface. It shouldn’t be too firm — otherwise, it may still be chalky inside and isn’t quite ready yet. Your fingers should sink in slightly: that’s when you know it will be beautifully creamy and perfectly done. But then again, it’s all a matter of taste — some people prefer their Camembert a little firmer.
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