The Camembert du Boulonnais was created in response to customer demand, but also, and most importantly, due to an observation. The Bernard brothers realised that our beautiful region has a very similar climate to Normandy. This observation inspired them to make their own camembert. The oceanic climate means the milk produced by our local cows is ideal for camembert.

Our work

The Camembert du Boulonnais is made from raw milk. We attach great importance to the quality of our raw materials which define the character of our cheese.

Once the milk is collected, the camembert is moulded by hand with ladles according to age-old methods. This is key to making a camembert with a delicate texture. The camembert is then salted and matured in the cellar for four weeks. That’s when the magic begins. A flower, Penicillium camemberti, develops on the cheese, covering it with white down. Camembert is a soft cheese with a bloomy rind.

Good to know ...

The raw milk used gives the cheese its strong aroma. The aroma of this living cheese continues to develop as it matures over time. It can be found in the Haut-de-France region where it is stocked in most large and medium-sized stores, in our shop, and at your delicatessen or dairy supplier.

EEC No: EN 62-889-030 EC

Features: Soft cheese with flowery rind

Gencod: 3770001691107

MG on dry extract: 45% MG

MG on finished product: 22% MG

Weight: 250grs mini

Storage: 2 months after production

DLU: 5 weeks

Ingredients: Raw cow milk from our village

Other: Lactic ferments, rennet, salt, surface flower