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According to legend, Camembert de Normandie was developed in 1791 by a Camembert farmer named Marie Harel, under the advice of a priest from the Brie region who was taking refuge in her home. Before the 60's the bloomy rind was blue. Its fame comes from the first world war where it was present in the ration of the Poilus. This one - this one borrows the name of the mythical Camembert de Normandie AOP but is not one :)

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Farmer's Camembert: when to taste it?

It all depends on your preferences. Farmhouse Camembert can be enjoyed both matured and medium-rare... and even slightly runny if you feel like it. To find out what type of Camembert is hidden under the characteristic round box, look at the expiration date on the box. If you're a full month away, the farmhouse Camembert is probably barely ripened, with a firm, fresh texture and light flavor. Three weeks later, it is ready: soft and fragrant. Finally, at 10 days, the paste is deliciously smooth, the bouquet more assertive.

How to consume a farmer's camembert cheese?

Raw, on a slice of fresh bread, after letting it soak up room temperature for about thirty minutes when it comes out of the fridge. Cooked in its box, on the barbecue, for a Norman-style fondue. Fried and tossed with salad leaves.