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Camembert de Normandie AOP

      Camembert de Normandie PDO
      Camembert Le Châtelain

Marie Harel, created the original Camembert cheese from raw milk, in Normandy, France, in 1971. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those that do produce cheese using this method can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.


The fresh Camembert cheese is bland, hard and crumbly in texture when fresh. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical to Camenbert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called penicillium candidum. Original Camembert has AOC designation only if made from raw milk. However, you will find many Camembert cheeses made from pasteurised milk both in and outside of France. Young Camembert has a milky and sweet taste, while after ripening it becomes strong and fruity.


Camembert de Normandie is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996

AOP (Appellation d'origine protégée)(Fr). Year of registration 1982

Organic production




Dietary product


Lactose-free product




   278 - 300 kcal per 100 gr.


   19.8 - 20 gr. per 100 gr.


   21.9 - 24.26 gr. per 100 gr.

Fat in dry matter

   45 %


   0.1 - 0.46 gr. per 100 gr.

Saturated acids

   14 - 15.2 gr. per 100 gr.


   72 - 74.5 mg. per 100 gr.


   54.9 gr. per 100 gr.

The dry residue

   22 %


(Ca) Calcium

  388 mg. ( 56% )*

(K) Potassium

  150 - 187 mg. ( + 91% )*

(Mg) Magnesium

  15 - 20 mg. ( 50% )*

(Na) Sodium

  802 - 842 mg. ( + 1% )*

(P) Phosphorus

  376 mg. ( 25% )*

Dietary element

(Zn) Zinc

  2.38 - 3.78 mg. ( 23% )*


(A) Retino.

  246 mcg. ( 15% )*

(B5) Pantothenic acid.

   0.33 mg. per 100 gr.

(B6) Pyridoxine.

  0.2 - 0.227 mg. ( + 114% )*

(B12) Cobalamin.

  1.3 mcg. ( 7% )*

(D) Calciferol

   0.4 mcg.

*(the difference from the average value)


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18 08 2016 -  Date of publication of this article
10 12 2016 -  Date of last edit

Camembert de Normandie PDO. Foto № 1
Camembert de Normandie PDO. Foto  № 2

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