Camembert de Normandie AOP (Mons) – France | Cow’s Milk | Bloomy Rind, 250g
This is Camembert done right—even with pasteurised milk. Made in Normandy under strict AOP rules, this wheel is inoculated with the native cultures of the raw milk version, preserving the lineage and microbial identity of true Camembert. Aged and selected by Mons, it offers depth, density, and bloom.
The rind is snowy and slightly mottled, yielding aromas of brassica, mushroom, and wet hay. Inside: a chalky heart that softens outward into a creamy, spoonable layer. Salty, earthy, and quietly powerful. It’s restrained, but only at first—then comes the funk, the fat, and the finish that sticks.
This is international Camembert with a backbone—legal across borders, but uncompromising in culture.
This is Camembert done right—even with pasteurised milk. Made in Normandy under strict AOP rules, this wheel is inoculated with the native cultures of the raw milk version, preserving the lineage and microbial identity of true Camembert. Aged and selected by Mons, it offers depth, density, and bloom.
The rind is snowy and slightly mottled, yielding aromas of brassica, mushroom, and wet hay. Inside: a chalky heart that softens outward into a creamy, spoonable layer. Salty, earthy, and quietly powerful. It’s restrained, but only at first—then comes the funk, the fat, and the finish that sticks.
This is international Camembert with a backbone—legal across borders, but uncompromising in culture.
This is Camembert done right—even with pasteurised milk. Made in Normandy under strict AOP rules, this wheel is inoculated with the native cultures of the raw milk version, preserving the lineage and microbial identity of true Camembert. Aged and selected by Mons, it offers depth, density, and bloom.
The rind is snowy and slightly mottled, yielding aromas of brassica, mushroom, and wet hay. Inside: a chalky heart that softens outward into a creamy, spoonable layer. Salty, earthy, and quietly powerful. It’s restrained, but only at first—then comes the funk, the fat, and the finish that sticks.
This is international Camembert with a backbone—legal across borders, but uncompromising in culture.
Origin: Normandy, France
Milk: Pasteurised cow’s milk
Rind: Bloomy white mould (Penicillium camemberti), lightly wrinkled, edible
Weight: ~250g
AOP Status: Protected since 1983
Texture: Chalky at core when young, ripening to creamy and oozy
Maturation: 3–4 weeks
Shape: Small wheel, flat and slightly domed
What It Is
This Camembert de Normandie is made with pasteurised milk, but remains tied to its raw heritage through inoculation with native cultures from the traditional version. That means the microbial community responsible for the rind development and interior ripening is preserved—bringing complexity and provenance to a legally exportable wheel.
It’s ladled by hand and mould-ripened, following AOP protocol. The curd is delicate, the fat content high, and the ripening steady. When young, the centre holds a firm, chalky line; with time and warmth, it collapses to a golden ooze under the rind. Always, the aroma is unmistakably Normandy—wet grass, brassica, and barn.
Taste and Texture
Rind: Thin, snowy, and slightly crinkled. Smells of brassica, mushroom, and straw. Edible and essential to flavour.
Paste:
Firm and chalky when underripe
Creamy and glossy with age
Gooey near rind when fully matured
Flavour Profile:
Cultured cream and salted butter
White mushroom and fresh cabbage
Light funk: wet straw, cellar floor
Mild ammonia if very ripe
Flavour and texture are driven by surface-ripening microbiota, chiefly Penicillium camemberti and Geotrichum candidum, which metabolise proteins and lipids into savoury and aromatic compounds. The paste undergoes proteolysis (protein breakdown) from rind inward, softening and developing umami.
Pairing Logic
The cheese is rich, lactic, and savoury with a vegetal rind. It wants contrast or lift.
Classic Pairings:
Normandy cider (still or sparkling): acidity + fermentation = harmony
Crémant or Champagne: bubbles cleanse and elevate
Beaujolais or light Pinot Noir: low tannin, high aromatics
Non-alcoholic:
Sparkling apple juice or perry
Oolong or oxidised white tea (for bitterness and florality)
Kombucha with herbal or rooty character
Avoid: strong vinegar, high-acid fruit pastes, or tannic reds.
Serving Guidance
Remove from fridge at least one hour before serving. Serve whole to preserve structure. Ideal ripeness shows slight give under the rind and a gently bulging sidewall. Cut into wedges or tear by hand when fully ripe.
Storage
Wrap in breathable cheese paper and store in a sealed container in the fridge. Once opened, consume within 5–7 days. If ammonia develops, allow to air at room temperature for 30 minutes—it often dissipates. Surface yellowing is natural with age.
Waste-Conscious Use
Bake whole with garlic and herbs as a fondue
Spread over warm toast or roasted potato
Whisk into scrambled eggs or risotto
Stir into polenta or grain porridge
Use rind in broth to deepen savoury base
This is pasteurised cheese that remembers where it came from—true to place, true to process, and ready to travel.