An industrial town in the Nord department where cambric was invented. Sugar beet is grown in the area and flour milled. It is usually considered to be part of Picardy and suffered in badly in both world wars. It is famous for andouillettes.
A disc of soft blue cheese made with cow's milk. It has a mild, creamy, ivory paste with blue veins and a white penicillin rind, is wrapped in waxed paper and boxed. It is named after a village in Auge and is said to have been invented by Marie Harel, nowbeing made industrially and on dairies. This cheese is eaten all year round, is made with raw, whole milk and contains 45% (21%) fat. The curds are uncooked and unpressed. It may be found measuring 10.5-11 cm (4" ) diameter x 3-4 cm ( 1½) deep, weighing 250 g (9 oz). Affinage is usually round 21 days. Look for the words 'Veritable Camembert de Normandie' and 'au lait cru', meaning raw (unpasteurised) milk. Because a judgement of 1926 decreed that Camembert could not be awarded AOC status, Camemberts are now widely produced, in more than 60 départements in France and even outside France, although 'Camembert de Normandie' does now have AOC status. (AOC-1983).
"Camembert fritters." Camembert cut into cubes, rolled in breadcrumbs and fried in hot fat with salt and cayenne pepper.
Country style, rustic. This refers to a simple, unsophisticated dish or meal without formal finish. Generally it indicates coarse pâtés and terrines, often including mushrooms and herbs.
A semisoft yellow pressed cow's milk cheese with tiny holes and greyish-yellow rind made at the Abbey of Campénéac in Brittany.
