At Isigny Sainte-Mère, no-one can forget it, milk is white gold! And it is this outstanding raw material which allows the cooperative to make a Camembert that never fails to take on a beautiful colour as it ripens, giving off a heady perfume. In a nutshell it becomes a character!
The Camembert has been made locally from raw milk produced in the Normandy terroir. The mould is filled by hand with a ladle and the cheese is ripened for a minimum of 16 days in our ripening chambers.