The Camembert of Normandy belongs to the family of soft cheeses with a bloomy rind. It is made from the milk of Norman cows that must graze on grass for more than 6 months a year. The thinly divided, raw curdled milk is moulded in five successive layers (with a resting time between each layer), then drained with metal plates on top. Ever since Janine Lelouvier’s organic Camembert received PDO certification in 2019, sales have been soaring.