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.
Camembert and mussels are both staple ingredients in Normandy, which is where this recipe drew its inspiration. It may sound unusual but you'll be surprised by just how good it is!
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
As Delia says, this salad is a good one for winter when the summer saladings are but a distant memory. Apples, cider and Camembert are just brilliant together, and this can be served on its own for lunch or as an accompaniment.