Top 14 Norman Cheeses

Founded in 1912 in Saint-Hilaire-de-Briouze, in the Orne department of Normandy, Fromagerie Gillot stands as a symbol of artisanal excellence and one of the last independent dairies in the region producing cheeses with Protected Designation of Origin (PDO) status. Among their finest is the renowned Camembert de Normandie - a quintessential emblem of French cheese heritage. The cheesemaking tradition has been preserved through six generations, and the dairy is currently run by the Fléchard family, committed to upholding traditional values. Gillot is especially known for using hand-ladled raw milk, a meticulous method that enhances the cheese’s full flavor and authentic texture. All milk is sourced from local farms within a 40 km radius, with a strong focus on animal welfare, environmental sustainability, and pasture-fed livestock. The dairy is also a pioneer in producing organic raw milk cheeses, merging innovation with heritage. Fromagerie Gillot has been awarded the prestigious “Entreprise du Patrimoine Vivant” (Living Heritage Company) label, recognizing its essential role in safeguarding French gastronomic culture.Expand

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

Ferme des Peupliers is a family-run farm located in the village of Flipou, in the Eure department of the Normandy region, France. The farm specializes in the production of high-quality dairy products, including yogurts, milk-based desserts, and fresh cheese, using milk exclusively from their own cows. Since 1963, Ferme des Peupliers has been producing yogurts and dairy desserts directly on the farm, ensuring complete control over the quality and freshness of its products. The farm follows a circular production model, meaning the entire process - from growing animal feed to processing the milk - takes place on-site. This approach preserves the authentic taste and nutritional value of the products. Ferme des Peupliers offers a wide range of items, including over 40 varieties of yogurts and dairy desserts, as well as fresh cheese and skyr. Visitors are welcome to tour the farm and take part in educational activities that showcase the entire dairy production process.Expand

Ferme du Champ Secret is a family-run farm located in the village of Champsecret, in the Orne department, in the heart of the Normandy countryside, known for its gentle hills and orchards. This farm is distinguished by its production of authentic Camembert cheese. Their Camembert is unique because it is made exclusively from the milk of Normandy cows that are fed on pasture and hay, with no silage used. The cheese is made from raw milk, hand-ladled in five steps, and aged on-site for 4 to 6 weeks, which gives it a rich, creamy flavor and a characteristic bloomy rind. In addition to Camembert, the farm also produces other dairy products such as fresh cream, butter, and more. The farm also offers guided tours, which include visits to the farm and the dairy, as well as tastings of their products.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

Fromagerie Réo is a renowned dairy established in 1931 in the town of Lessay, in the Normandy region of France. It specializes in the production of traditional dairy products, particularly Camembert de Normandie AOP made from raw milk, which is hand-ladled to preserve the authenticity and quality of this iconic French cheese. In addition to Camembert, Fromagerie Réo also produces other traditional cheeses with Protected Designation of Origin (AOP) status. The creamery collaborates with around 50 local milk producers within a 30 km radius, supporting the local economy and promoting sustainable production practices.Expand

Naturellement Normande is a family-run farm and dairy located in Landelles-et-Coupigny, in the Calvados department of Normandy, France. The farm practices 100% organic production, raising Normandy cows that are fed exclusively on fresh grass and hay, without the use of silage. All products are made from raw milk directly on the farm, ensuring full traceability and high quality. The farm’s flagship product is Camembert de Normandie AOP, which bears the prestigious designation of origin and is produced using traditional methods. In addition to Camembert, the farm also offers other dairy products such as raw milk, raw cream, raw butter, yogurt, and caramel candies. The farm is open to visitors, offering tours that include insight into the production process as well as tastings of their products.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

Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind. It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.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

Neufchâtel is a soft cheese with a white rind made from cow's milk in the humid Bray region in France and it can come in a variety of shapes - round, brick-shaped, square-shaped, or heart-shaped. This cheese is arguable the oldest in France, and it must mature for at least 10 days. In terms of flavor, it is similar to Camembert, but saltier and more intense, with mushroomy and nutty flavors. The texture is grainy, and the cheese is usually used as a low-fat substitute for cream cheese. Neufchatel goes well with sparkling wines, and it is often consumed spread on a piece of crusty bread.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

Despite its name, petit-suisse (lit. little Swissman) is not a Swiss cheese. It comes from Normandy, where it has been produced since 1850. However, there was a Swiss worker in the dairy of Auvilliers, who suggested adding cream to the curd because he thought it would enrich the flavor of the cheese, and it turns out that he was right. This fresh and soft cow's milk cheese has a smooth and creamy texture, and its flavor is quite mild, with sour, sweet, and tangy hints. It is usually eaten with honey, fruit jams, sugar, and nuts, although some like to season it with salt, pepper, and fresh herbs.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

Bûchette basilou is a traditional cheese that’s produced in Saint-Julien-sur-Sarthe, Orne, Normandy. The cheese comes in the shape of a log, and it’s made from raw goat’s milk. It’s usually left to age for at least 10 days before consumption. Underneath its ashy bloomy rind, the texture is soft and creamy. The aromas are lactic and goaty, while the flavors are fresh and goaty with hints of hazelnuts. As the cheese ages, its flavors become even more pronounced. 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