Normandy is characterised by lush, rich, low-level farmland where cows and sheep graze freely right up to the coast where the cliffs overlook the English Channel. The soil here is salty, referred to locally as prés-salé meaning salty fields and it is no surprise that the regions cheese inherits some of this salty tang. Inland the land becomes ever more fertile and the landscape is dotted with small villages that provide a base for the local agricultural industry.

Three well known cheeses are made in this region: Camembert de Normandie, Livarot and Pont l’Evèque. All are made from cow’s milk and are very rich in texture. The Fresian cows here take advantage of the prime grazing land, feeding aggressively and producing up to 30 litres of milk each day. The regions cheeses are small and ripen quickly, so they can be moved to market in Paris soon after production.