The history of Normandy had long been influenced by the Vikings, the Scandinavian seafarers who ranged along the continent’s shores and beyond while raiding, trading and settling down. (In fact, the name “Normandy” comes from norman, “northman,” another name for Scandinavians.) The Vikings brought along their cattle and dairy culture, laying down the foundations of Normandy’s world-famous cheesemaking.
 
Normandy dairy products are always a hit with our passengers at breakfast and lunch; here’s a compilation of the most famous types with a few links they have to World War II.

Camembert is one of the best-known and most beloved cheeses in the world, but not everyone knows that the town of Camembert, where the cheese originates from, is located in Normandy. (In fact, it’s just a few miles from Vimoutiers (Vimoutiers Tiger), the site of one of the last remaining Tiger II wrecks (Tiger II), which we visit on our Highlights of Normandy Tour combined with cheese tasting.) Tradition holds that the soft, creamy cheese was first made in 1791 by local cheesemaker Marie Harel. She was aided by a clergyman called Bonvoust from the Brie region. (In fact, Camembert is decidedly similar to Brie cheese.) The priest was fleeing anti-clerical persecution during the French Revolution, and taught Harel his cheesemaking skills while sheltering with her family.

Note that “Camembert” often only refers to the cheese type, but the cheese itself is made elsewhere. Proper Camembert cheese made in Normandy is sold under the Camembert de Normandie label and must be made of the unpasteurized milk of the Normande cattle breed. A pasteurized version is also available for export to countries like the U.S. where unpasteurized cheese runs afoul of import laws.

A notable local version of Camembert is Coeur de Camembert au Calvados, “Heart of Camembert with Calvados.” A half-ripe block of camembert has the rind scraped off, and is then soaked in Calvados brandy then dipped in breadcrumbs which soak up the alcohol and the moisture.
 
Neufchâtel is less-known, but is one of the oldest types of cheese not only in Normandy but all of France - it’s believed to date back to the 6th century AD. It looks similar to Camembert but has a sharper, saltier taste and a grainy texture unusual in soft-white-rinded cheeses.

During the Hundred Years War between England and France (1337-1453), local dairy maidens gifted heart-shaped cheeses to English soldiers as a sign of affection. The tradition stuck and Neufchâtel is typically (but not always) made in a heart shape to this day. The downtown area of Neufchâtel suffered several German bombardments during the Fall of France, one of which created a fire that destroyed most of the area.
 
Pont-l’Évêque was developed in the 12th century by Cistercian monks who had settled to the west of Caen. (Capturing Caen – Part I) (Part II) It was originally called it (and other Normandy cheeses) angelot, “cherub,” and only gained its present-day name, after the Normandy town production was centered on, in the 17th century. It has a creamy, earthy taste and is a great dessert cheese after a meal.

Soft and pungent Livarot is easily recognizable due to its distinctive appearance: it comes in a round block with orangish rind, which is wrapped in three to five rings of dried bulrush (to make it sturdier during transportation). The rings of bulrush around the block resemble the stripes on a colonel’s uniform, giving the cheese the nickname “Colonel.”