This great Normandy cheese is best when made with the milk of cows
grazing on the marshy land of the CherbourgPeninsula. Camembert de Normandie Appellation d’OriginContrôlée au Lait Cru is made
from the unpasteurised milk of the cattle traditional to the region and
according to the time-honoured process. The cheese is matured for about two
weeks and – when properly ripe and cut – should show the five layers in which
the curd was ladled into the mould.