This great Normandy cheese is best when made with the milk of cows grazing on the marshy land of the Cherbourg Peninsula.
Camembert de Normandie Appellation d’Origin Contrôlée au Lait Cru is made from the unpasteurised milk of the cattle traditional to the region and according to the time-honoured process.
The cheese is matured for about two weeks and – when properly ripe and cut – should show the five layers in which the curd was ladled into the mould.
These make a delicious first course if you're entertaining, or would serve you well as a light, summery lunch. Either way, they're excellent surrounded by crisp, dressed salad leaves or on a bed of tomato salad with fresh basil. Ripe Camembert is ess