Camembert de Normandie AOP produced by Naturellement Normande is an authentic example of traditional Norman cheese, crafted in accordance with the strict standards of the Protected Designation of Origin (AOP). This cheese is made exclusively from raw milk of Normandy cows that are fed on fresh grass and hay, without the use of silage, ensuring both high quality and product authenticity. Camembert de Normandie is made from unpasteurized milk.

The production process involves hand-ladling the curd into molds in five layers, with 40-minute intervals between each layer, allowing the whey to drain naturally. The cheese is then salted and left to mature for at least 13 days, often up to 6 weeks, during which it develops its characteristic white, velvety rind thanks to the mold Penicillium camemberti. The aroma is rich and complex, with notes of milk, mushrooms, damp hay, and subtle animal undertones.

The flavor is full-bodied, creamy, mildly salty, with earthy and fruity notes that deepen as the cheese continues to ripen.