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  • The Camembert de Normandie
  • The Camembert de Normandie
  • The Camembert de Normandie
  • The Camembert de Normandie
Momentanément indisponible

The Camembert de Normandie

The cheese of tradition, of ancestral savoir-faire

The elegance of the taste is down to the quality of the milk used to make it. The Normande cows, raised in the meadows of Normandy where they graze on the fresh grass over a period of several months,  provide a particular quality to the milk. Carefully ladled into molds, the camembert is then left to refine for two weeks. The cheese is only wrapped on the 13th day when the crust has developed a fine bloomy aspect. For La Crèmerie Royale, a minimum 35 days are necessary for the Camembert to fully mature and to develop its true taste.



5 weeks

Profile and character :

Cow's milk
1 2 3

soft pâte with flowery crustiness

Tasting Advice :

Best kept in a cool cellar. The ideal serving temperature is 18°C.

Region Normandie
Cidre brut Pays d’Auge
Pain d’épices

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The Petit Camembert with Truffles

The most refined of cheeses, an exquisite and inimitable taste

This unique association of Camembert and truffle flavours will set your cheese platter off perfectly. With its outstanding aromas, the summer truffle (tuber Aestivum 3% min) is grated into fine pieces and added to soft cheese enhanced with a hint of truffle-flavoured olive oil. The heart of this preparation is a raw-milk camembert, hand-ladled into its mold. Prepared with great care by our selected cheesemaker… a delicacy to enchant lovers of refined cheese savours.

The Petit Camembert with Truffles
16.95 €