One of Normandie’s oldest cheeses, it is another monastic invention dating back to the Middle-Ages, but it was named like this in the 17th century after a village not far from Deauville, where it was produced. Made from raw milk, it is matured for 6 to 7 weeks in a cellar and is washed regularly to keep the cheese supple and moist and allow it to develop a slightly velvety yellow rind, taking on orange or pink hues as it ages.
It has a pale soft and creamy yellow paste with a delicate aroma of wet hay. Lightly savoury, it has fruity flavours with hints of hazelnut. Its subtle favours and refined texture make it a great alternative for a Brie or Camembert.
Producer: Serge Lechevalier (la Houssaye)
Milk: unpasteurised cow's milk