Whether you are a fine gourmet or a true food lover, you must absolutely taste Normandy cheeses during your stay at Utah Beach campsite. Indeed, Normandy is full of delights. But as in most regions of France, it is its cheeses that make it famous. So, to help you make your choice, we reveal our selection of the five Normandy cheeses to enjoy without moderation!
Camembert: the most Norman of cheeses
A white rind, a melting and creamy heart… that’s enough to make your mouth water! If Camembert is the most famous Normandy cheese, it’s for a reason. Its pronounced taste and tender texture make it a choice delicacy. Moreover, there are 1,001 ways to enjoy it: on a slice of farmhouse bread with a glass of dry cider, with apple jelly, melted over a wood fire… Believe us, its bloomy rind and fruity paste will not leave you indifferent.
Neufchâtel: will make your heart beat faster
Made in the small village of Neufchâtel-en-Bray, in the heart of a lush Normandy, these small heart-shaped Normandy cheeses will delight your taste buds. It is said that young farm girls offered these charming treats to their suitors as a token of their love. Its taste is reminiscent of Camembert. Furthermore, its fine white down is soft and pleasant on the palate. Normans love to enjoy it in a sandwich or diced in a salad, accompanied by a glass of cider or pommeau.
Pont-l’Évêque: to melt with pleasure
Pont-l’Évêque stands out on a Normandy cheese platter due to its square shape. Its washed rind seems hard and thick at first glance, but it hides a truly melting heart. Indeed, its orange paste is as creamy and smooth as you could wish for! It is an ideal delicacy for a gourmet toast, as a snack, or at the end of a meal. Additionally, its nutty flavor pairs perfectly with farmhouse bread or dried fruit bread. But you can also melt small pieces of it into a soup or a velouté.
Livarot: puts the taste buds at attention
Its nickname “The Colonel” comes as much from the thin strips surrounding its rind as from its strong character. This soft Normandy cheese with an orange-colored washed rind knows how to wake up the taste buds and leave an impression. It leaves aromas of straw on the palate, so characteristic of the Normandy terroir. In addition to finishing a meal beautifully, this cheese perfectly flavors potato-based dishes or eggs en cocotte. It can also be enjoyed with local ham or breaded with breadcrumbs.
Pavé d’Auge: the Normandy cheese of the elders
Considered the ancestor of Pont-l’Évêque, Pavé d’Auge has the pronounced taste of a true traditional cheese. Its soft paste and washed rind make it a choice delicacy on a Normandy cheese platter. It is easily recognized by its square shape and the stripes that adorn its surface. It is generally aged between one and four months. Its characteristic flavor leaves no one indifferent! Finally, melted with crème fraîche, it makes an excellent sauce base for spinach or potato gratins. It can also be baked in a puff pastry, for example.
Enjoy your tasting!