Camembert de Normandie is similar to Brie de Meaux but tends to be stronger tasting. It has that same lovely rich velvety feel in your mouth and is delicately salty with a mushroomy tang.
Camembert de Normandie must be made with unpasteurised milk and has a distinct ammonia smell. It doesn’t keep for long so you need to eat it quickly, which isn’t terribly hard to do.
What with? Brilliant with crusty bread or various crackers and a silky Burgundy. Mazets de Saint Victor is just that. If you intend to bake your Camembert we would recommend a pasteurized (i.e. less rustic) one like Le rustique.