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Coeur de Camembert au Calvados
Photo Credit: Isigny Ste Mère

Coeur de Camembert au Calvados

Coeur de Camembert au Calvados, also known as Calva d'Auge, is a Norman cheese from the Lower Normandy region of France. To prepare this variant, the rind of ripened Camembert is delicately scraped off and then soaked in Calvados brandy for 3 to 5 hours. After that, the cheese is coated with fresh breadcrumbs & walnuts. The process of infusing the creamy Camembert with apple Calvados brandy, results in a nutty, rich and intense flavour.

Try this aromatic cheese with glass of white, Calvados, Normandy cider or light red wine.

  • Made from pasteurized cow's milk
  • Country of origin: France
  • Region: Lower Normandy
  • Family: Camembert
  • Type: soft, artisan
  • Fat content: 45%
  • Texture: creamy
  • Rind: bloomy
  • Colour: ivory
  • Flavour: fruity, nutty
  • Aroma: aromatic, rich
  • Vegetarian: no
  • Producers: Isigny Sainte Mère
  • Synonyms: Calva d'Auge

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