The Fascinating Story of Normandy\’s Cheeses
Normandy is known for its lush green pastures, rolling hills, and scenic coastline. However, it is the region\’s cheeses that truly capture the essence of Normandy. From soft and creamy to hard and tangy, Normandy\’s cheeses offer a wide range of flavors and textures that are beloved by cheese lovers from all over the world. In this blog post, we will explore the fascinating story behind Normandy\’s cheeses.
The Origins of Normandy\’s Cheeses
The story of Normandy\’s cheeses dates back to the Middle Ages when the region began producing butter and cream as part of its thriving dairy industry. As the demand for dairy products increased, so did the production of cheese. The humid and mild climate of Normandy provided the ideal conditions for dairy cattle to thrive, producing high-quality milk with a rich and distinct flavor.
Types of Normandy Cheeses
Normandy boasts of several cheese varieties, each with their unique flavor and character. Here are some of the most famous:
Camembert de Normandie: This cheese is one of the most iconic French cheeses globally. Camembert de Normandie is a soft and creamy cheese with a bloomy rind that features a nutty taste and a distinct aroma.
Pont l\’Evêque: Pont l\’Evêque is one of the oldest types of cheese in Normandy, dating back to the 13th century. It is a semi-soft cheese with a pungent aroma and a buttery texture.
Livarot: Livarot is a soft cheese made with cow\’s milk with a golden crust finished off with orange and red bands. This cheese has a tangy and spicy taste.
Neufchâtel: Neufchâtel is a soft, crumbly cheese with a slightly acidic flavor. It is shaped like a heart and has an edible white rind.
Pairing Normandy Cheeses with Wine and Food
Normandy\’s cheeses are perfect for wine pairing, especially with full-bodied red wines such as Burgundy, Bordeaux, and Cabernet Sauvignon. White wines such as Sauvignon Blanc or Chardonnay also go well with soft cheeses like Camembert and Neufchâtel.
Normandy Cheeses also pair great with charcuterie boards, berries, nuts, and crudités.
How Normandy\’s Cheeses are Made
The quality of cheese is largely influenced by the milk, cream, and methods used to make it. The cows that produce milk for Normandy\’s cheese are mainly of two breeds, Prim\’Holstein Frisonne Normande and Jersiaise. The milk is collected twice every day, in the morning and in the evening.
To make cheese, traditional methods are still used. The milk is first heated, then coagulated with rennet or acid. The curd is then cut, drained, and shaped to the desired size and shape. Each cheese is then allowed to mature for a specific time in a controlled environment where humidity, light, and temperature are monitored.
Conclusion
In conclusion, Normandy\’s cheeses are a testament to the region\’s rich agricultural heritage and commitment to quality. Their unique flavor profiles and textures make them a must-try for any cheese lover. From the crumbly Neufchâtel to the buttery Livarot, each cheese is a testament to the region\’s rich traditions and culture. So, next time you\’re in Normandy, don\’t forget to indulge in their delectable cheeses!
