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 de Normandie is made. The Naturellement Normande organic farm received the AOC appellation for the quality and taste of its camemberts.