Graindorge PDO Normandy Camembert is moulded by ladle and mostly by hand. It takes five curd ladles spaced over 50 minutes to make a PDO Normandy Camembert.
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The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
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Graindorge PDO Normandy Camembert is moulded by ladle and mostly by hand. It takes five curd ladles spaced over 50 minutes to make a PDO Normandy Camembert.
