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The land of Camembert
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In Normandy, Camembert is not just a cheese.
It is a tradition, a precious know-how. The richness of the bocage and the stability of the climate, mild and humid, offer Norman cows a particularly healthy diet. Once they have grazed for 6 months, their raw milk is used to make the precious cheese: it takes at least 2 liters of milk to make a Camembert!
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