Camembert of Normandy belongs to the family of soft cheeses with a bloomy rind. It is made from raw milk produced by Norman cows which graze for more than 6 months a year. It is from a weakly divided curd, molded in five successive layers (with a rest time between each layer) and drained on metal plates, that the Camembert of Normandy is made. The Naturellement Normande organic farm continues the tradition with high quality milk and an incomparable fruity taste which has earned it the AOC appellation.