Cheese and Cider Tasting from Producers

Flavors of Normandy

Introduction

Discover the iconic products of Normandy through a gourmet tasting of cheeses and artisanal cider. Camembert de Normandie AOP, Pont-l’Évêque AOP, Livarot AOP, Normandy cider – an artisanal product from a local producer. Fresh bread served alongside.

River zone

Seine

Number of pax

140

Duration

60-90 minutes

Kind

On board

PDF

Rouen

Theme:

Discovering the iconic products of Normandy through a gourmet tasting of cheeses and artisanal cider.

Products shown:

Camembert de Normandie AOP
Pont-l’Évêque AOP
Livarot AOP
Normandy cider – a handcrafted product from a local producer
Fresh bread served as an accompaniment

Introduction – The history of Normandy cheeses

Before the tasting, the presenter explains the history and origins of these cheeses:

Camembert de Normandie AOP
Born at the end of the 18th century in the village of Camembert, it is said to have been created by Marie Harel in 1791. This soft cheese with a bloomy rind is today a global symbol of French gastronomy.
Pont-l’Évêque AOP
Considered one of the oldest Norman cheeses, it originated in the 12th century in the Auge region. Prized for its creamy texture and golden rind, it was already present on the tables of Cistercian monks.
Livarot AOP
, nicknamed “the Colonel” because of the five reed bands that surround it, is a strong and aromatic cheese. It was once the most consumed cheese in Normandy in the 19th century.

These three cheeses illustrate the rich dairy heritage of Normandy, based on fertile meadows, Norman cows and ancestral know-how passed down from generation to generation.

Animation sequence

Historical and geographical overview of the products
Guided tasting: pairings between cheeses and Normandy cider
Highlighting the producer’s work and artisanal tradition
Friendly exchanges with the public about flavors and production methods

Duration: approximately 60 to 90 minutes.