Here's a list of other related guides that you may wish to discover.Normandy
One of the true joys of Normandy lies in its gastronomy; a region usually known for rustic cheeses and ciders.
Few products remain as quintessentially French as cheese, and Normandy is home to a number of renowned cheeses. Small villages host many festivals devoted to their local cheeses.
Cheese - Pont l'Eveque is a famous French cheese known by everyone and it can be bought locally on Market Day (Monday) or in the many shops that abound this area. It’s made from cow's milk and manufactured throughout the year and one of the most popular cheeses in the region. It is small, square shaped and of a pale yellow colour while its rind has white-orange colour. It’s a soft and very rich cheese with creamy and full-bodied flavour and tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine.
Cream - Any description of the cuisine of Normandy without the word "cream" would be lacking. Normandy cows ("vaches normandes") produce up to 7 gallons of milk a day, which is famed for its creaminess and liberally used in many Norman dishes.
Apples - The region's other famous product is the apple. Normandy is not known as a wine-producing region, but does produce large amounts of potent apple cider, which locals often drink with meals. Apples are also used to make Calvados, an apple brandy that is a favourite after-dinner drink and is used to flavour desserts and sauces.
If you are a fishy type, try the Marmite dieppoise, fish stew with added butter and cream, and it’s difficult to forget that Normandy is the chief oyster-cultivating, scallop-exporting, and mussel-raising region in France. If you prefer a meatier menu, beef and lamb are excellent, though you might like to hesitate, but only an instant, before ordering Caen tripe or andouillette (intestines sausage).
The mealtime trou normand, or "Norman hole", is a pause between meal courses, a glassful of calvados, (distilled cider), in order to improve the appetite and make room for the next course, and this is still observed in many homes and restaurants. Beginners, Beware! It may be trecherous!
In a region producing some of France's finest cheeses, finish off with Livarot, Pont-l'Evêque or Camembert.
Most famous of all is of course Camembert, a creamy, mild brie-like cheese. Not surprisingly, it comes from the village of Camembert often called "The largest small village in France. If you are interested in seeing how the cheese is made, you can visit the President farm (the major Camembert exporter) located in the heart of the town. The guided tour (€5) shows you how the cheese was traditionally made, allows you to view a collection of vintage cheese making tools, and most importantly allows you to sample plenty of the village’s famous cheese.
One of the most interesting places to visit is Pere Magloire which is a distillery producing the famous Normandy tipple, Calvados, a local apple brandy. There is a small museum and a tour guide will explain the manufacturing process with the added attraction of tasting different types of this most hearty 'digestif' at the end of the tour as well as purchasing some bottles!