Store and museum on the history and production of Camembert, with maturing cellar and cheese bar
A beautiful 18th-century half-timbered building on a high plateau reveals the behind-the-scenes secrets of Camembert. Since its invention by Marie Harel in 1791, the recipe has remained unchanged: 2 liters of milk for one Camembert. Videos, advertising posters and a reconstructed maturing cellar give you an insight into the making of this famous French cheese. Admission includes a tasting! In addition to a cheese bar, the store sells local products (cider, confectionery, etc.), by-products and snacks.
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