Normandy Cheeses - Normandy Tourism, France

Soft and creamy, bold and full of character, Normandy’s cheeses are a true delight, stealing the show at any meal. And when they carry the prestigious Protected Designation of Origin (AOP) label—like the iconic Camembert de Normandie, Neufchâtel, Livarot, and Pont-l’Évêque—they become irresistible masterpieces of French gastronomy. Ready to uncover their rich history and discover the best ways to enjoy them? Let’s dive in!

The cream of the crop: Camembert!

Camembert is, without doubt, one of the most iconic cheeses in the world, with a history stretching back to the 18th century. Its precise origins remain shrouded in mystery, but legend credits Marie Harel, a Norman farmer, with its creation after receiving cheesemaking advice from a priest from the Brie region. It was her daughter who perfected this cow’s milk cheese, celebrated for its velvety texture and signature white rind. Camembert achieved AOC (Appellation d’Origine Contrôlée) status in 1983, later becoming AOP (Protected Designation of Origin) in 1996. Over the years, it captured the heart of Emperor Napoleon III and owes much of its global fame to the invention of its iconic wooden box in 1890, which revolutionised its transport. A true jewel of French gastronomy, Camembert’s legacy is as rich as its flavour—a cheese like no other!

Livarot: Tradition meets Intensity

Another cheese proudly named after a town in Calvados, Livarot has been delighting taste buds since the 17th century. Originally crafted as a long-keeping cheese, it was aged for 4 to 6 months, developing a bold, robust aroma. Its story is closely tied to butter production, as farmers would use cow’s milk to make either butter or Livarot—a low-fat cheese packed with protein.

What began as a local speciality soon gained wider recognition. With its orange-hued washed rind and signature five strips of natural reed, known as laîches, Livarot is traditionally savoured from March to December—a true gourmet treat! And here’s a fun fact: those five bands have earned it the nickname “The Colonel.”

Neufchâtel: the historic heart of Normandy cheeses

Neufchâtel is undoubtedly one of the oldest cheeses in Normandy, with written records dating back to the 11th century. Made from cow’s milk, it hails from the Pays de Bray, specifically the town of Neufchâtel-en-Bray. Its distinctive feature? Its charming heart shape! Who could possibly resist?

According to the legend, during the Hundred Years’ War, young women would present these heart-shaped cheeses to win the affections of English soldiers. Neufchâtel was awarded AOC (Appellation d’Origine Contrôlée) status in 1969, and its soft texture, with a hint of bitterness and delicate, bloomy rind, has continued to enchant cheese lovers ever since!

Pont-l’Évêque: a beloved classic

Developed by Cistercian monks in the 12th century, this is yet another cheese named after its town. Pont-l’Évêque is a cow’s milk cheese (a staple of Normandy!) made from fresh, non-acidified milk, originating from the Pays d’Auge. It takes 3 litres of milk, which is heated to 40°C and combined with rennet to produce the cheese. It was awarded AOC (Appellation d’Origine Contrôlée) status in 1972.Originally known as “l’angelot,” it adopted its current name in the 17th century. With a refined, creamy texture and a washed, pale rind, it’s no wonder that everyone loves it! As a poem from 1622 aptly stated: “Everyone loves it, for it is made with such art that, whether young or old, it is nothing but cream.”

From Cheese to Cuisine!

The beauty of Normandy cheeses lies in their versatility; they can be savoured simply on their own with a crusty baguette or transformed into exquisite recipes that delight the palate. Whether you choose to relish their rich flavours in their purest form or elevate your dishes with their creamy textures, these cheeses are sure to inspire your culinary creativity.
To start, you can transform these cheeses into delightful sauces by melting half a cheese, cut into small pieces, in half a litre of full cream over a very low heat. Whether using Livarot, Pont-l’Évêque, or Camembert, the result is astonishing. Use these sauces to accompany grilled white meat or veal, and add a sprinkle of fresh herbs before serving for an extra touch of flavour.
Pont-l’Évêque is simply divine when enjoyed on warm toast, evoking the charm of Italian bruschetta. Pop it in a hot oven for 5 minutes until it’s beautifully golden, then crown it with a vibrant layer of crisp salad. This delightful combination makes for an irresistible treat that will elevate any gathering or moment of indulgence.
To truly celebrate the unique flavour of Neufchâtel, why not pamper it in a warm tart or toss it into a refreshing salad with radishes, apples, and toasted almonds? This delightful combination not only enhances the cheese’s creamy texture but also creates a vibrant dish that will tantalise your taste buds and impress your guests.

Our recipe for the Four Normandy Cheese Tart

Ingredients

Ready-to-use shortcrust pastry
½ Camembert
½ Neufchâtel
½ Pont-l’Évêque
½ Livarot
2 red onions
1 clove of garlic
1 bunch of parsley
100 g pine nuts or flaked almonds
2 eggs
300 g full-fat cream from Normandy
1 tsp ground cumin
2 tbsp olive oil
Pepper

Preparation

Finely chop the onions and sweat them in 2 tablespoons of olive oil, seasoning with salt and pepper, and cook for 10 minutes without allowing them to brown. Allow to cool.
Roll out the shortcrust pastry and line the tart tin.
Cut the four cheeses into small cubes, about 2 cm in size.
Chop the garlic and parsley.
In the prepared tart base, which you’ve pricked with a fork, layer the cooked onions, add the cheese cubes, and sprinkle with parsley and garlic.
In a bowl, whisk together the eggs, cumin, and cream, seasoning generously with pepper but do not add salt.
Pour this mixture over the tart and sprinkle with pine nuts or flaked almonds. Bake in a hot oven for 35 to 40 minutes.
Serve warm, accompanied by a garlic vinaigrette salad. Enjoy your meal!