Top 8 Lower-Norman Cow's Milk Cheeses

Isigny Sainte-Mère is a renowned dairy cooperative located in the heart of Normandy, France, known for producing premium dairy products with Protected Designation of Origin (PDO) status. The cooperative brings together over 300 local milk producers who, using traditional methods and the highest quality standards, create authentic French delicacies. Isigny Sainte-Mère blends tradition and innovation - their products are made following time-honored recipes, yet processed in modern facilities that meet strict sanitary and environmental regulations. The cooperative not only preserves Normandy’s rich dairy heritage but also promotes sustainable practices, respect for nature, and animal welfare. Isigny Sainte-Mère enjoys an international reputation and exports its products to more than 50 countries worldwide, all while remaining deeply rooted in its local community.Expand

Fromagerie E. Graindorge is a renowned cheese dairy located in Livarot, in the heart of the Normandy region of France. Founded in 1910 by Eugène Graindorge, this family-run business has, over generations, become synonymous with the production of traditional Norman cheeses with Protected Designation of Origin (PDO) status. The dairy sources its milk exclusively from local producers, collecting it from around one hundred farms that raise Normande cows, known for their high-quality milk ideal for cheesemaking. Despite modernizing its operations, Graindorge remains committed to traditional production methods, preserving the authenticity and rich flavors of its cheeses. Visitors can explore the "Village Fromager," an educational center featuring glass galleries that showcase every stage of cheese production, from milk reception to packaging. The tours include informative panels, video presentations, and interactive activities, and conclude with a cheese tasting in the on-site shop.Expand

Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty. Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.Expand

Camembert de Normandie, Normandy's most famous and iconic cheese is made from raw cow's milk and weighs an average of 250 grams. The flavor is intense, pungent and similar to that of mushrooms, grass and butter, while the aroma is moldy and cabbage-like. As one legend says, a farming woman named Marie Harel protected a priest who was on the run and in return, he gave her the recipe for the Camembert we know today. The cheese is ladled into molds by hand, dry-salted, then matured for 30 to 35 days. Its body is soft and creamy while its exterior is covered with a white, moldy rind. Camembert is usually packed in a small wooden box, to prevent the running and spilling of its gooey interior. It is best to try it with sliced apples, crusty baguettes, hard ciders or even in desserts.Expand

Livarot is a soft, pungent cheese made from cow's milk, and it must always be sold in cylindrical form. It matures for at least 21 days in moist, warm cellars. The cheese has a unique visual appearance - it is encircled with five strips of reed or paper, like the ones found on a French colonel's uniform, which is why Livarot is also known as the Colonel. Its rind is washed and colored with annatto, and the cheese itself has a very intense smell. The inside of the cheese is soft with tiny eyes dispersed throughout the paste, while the texture is springy and smooth. It has a nutty, lemony, and spicy flavor. Pair it with crusty baguettes, fruits, soups, salads, malty beers, or a glass of red wine.Expand

Pont-l'Eveque is a soft cow's milk cheese made in Pays d'Auge. The square-shaped cheese is sold after it had matured for at least 14 days. It owes its unique flavor to the fact that the cows graze on pastures which have mild and damp environments. The cheese is pale yellow on the inside while the washed rind on the exterior is white-orange in color. The body is neither sticky nor runny. It has a creamy, earthy flavor and makes for a great dessert cheese at the end of a meal, paired with a glass of full-bodied wine. It is recommended to take it out of the refrigerator and leave it at room temperature for an hour before consumption.Expand

Coutances is a soft French cheese originating from the Normandy coast. The cheese is made from cow’s milk and is characterized by its rich, creamy texture, intense flavor, and milky aftertaste. On the exterior, it has a soft, bloomy white rind, while on the inside it is soft and yellow.Expand

Coeur de Camembert au Calvados (also known as Calva d'Auge) is a traditional cheese produced in Lower Normandy. The cheese is aged just as Camembert, but then the rind is carefully scraped off when the cheese is half-ripe. It is soaked in Calvados apple liqueur for about 3-4 hours, and then it's dipped in breadcrumbs which absorb the alcohol and the moisture. As a result, the cheese looks like it has a crust. It is aged for 3 weeks, and then it can be served, preferably runny. The aromas are rich, while the flavors are fruity, nutty, salty, buttery, and earthy, with a kick of alcohol that's softened by the sweetness of apples. It's recommended to pair it with Calvados or a glass of Normandy cider.Expand

Bleu de Saint-Jean is a French cheese originating from Orne in Normandy. This blue cheese is made from raw cow’s milk and it weighs about 1 kilogram. Underneath its natural rind that’s full of small craters, the texture is hard, dense, and supple, with blue-grey marbling running throughout the body. The aromas are buttery and reminiscent of stables, while the flavors are pleasant, balanced, and buttery. Bleu de Saint-Jean is aged for at least 5 weeks before consumption. Expand

Belle-Mère is a traditional cheese that’s produced in Saint-Benoit d’Hébertot in Calvados, Normandy. The cheese is made from pasteurized cow’s milk. Underneath its bloomy rind sprinkled with breadcrumbs, the texture is semi-hard, dense, and slightly crumbly. The aromas are reminiscent of honey and roasted almonds, while the flavors are creamy and slightly tangy. It’s recommended to pair the cheese with full-bodied red wines.Expand