Camembert symbol of Normandy
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The "Camembert" Camembert de Normandie AOP THE CAMEMBERT OF NORMANDY AOP The Norman cheese par excellence Camembert de Normandie was created by Marie Harel in Camembert in 1791. It is a soft cheese with a bloomy rind that the Normans appreciate three-quarters matured with a thin white streak in the heart. The Camembert de Normandie AOP from Fromagerie E. Graindorge is made exclusively with carefully selected raw milk and ladled by hand on the table. |
THE "CIDRE" and "Calvados"
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The "apple"
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Manufacturing process "Calvados" The fruit is harvested (most often by hand) and pressed into juice which is fermented in a container of dry cider. It is then distilled into brandy. After two years of aging in oak barrels, it can be sold as calvados. The older it is, the smoother the drink becomes. ! AND THE "CIDRE" According to the authors and documents of the time, the diffusion of cider in Normandy is not very old, it does not predate the twelfth century with the arrival of varieties of cider apples from the northwest of Spain. However, the cultivation of apples is attested by Anglo-Scandinavian place names which it is possible to date quite precisely, as dating back approximately to the 10th century: Auppegard (Appelgart around 1160), Épépine (in the Latinized form Auppegardus in 1181), comparable to Applegarth in Yorkshire or Yébleron which can have the very general meaning of “apple grove” .
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THE specialities
Les fromages.
Les huîtres. 
La coquille Saint-Jacques.
L'andouille de Vire.
L'agneau des prés-salés.
Le boudin noir
L'omelette de la Mère Poulard.
Les tripes à la mode de Caen.
best cheese
Les haricots Tarbais
Le Neufchâtel
Le Pont-l'Évêque-
Le Livarot. -
Le Pavé d'Auge
- The Salaisons d’Auvergne Consortium brings together 13 regional charcuterie-cured meats companies as well as their suppliers (slaughter-cutting companies and regional breeder groups). .
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- Franchise HAMY Charcuterie developps in PHILIPPINES know how in Charcuterie from Auvergne Rhones alpes .
