Gastronomic Safari Normandy

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

The irrepressible and debonair Travelling Gourmet TM flies to…

MARVELLOUS Normandy to taste superb Cheeses, Caramels and Calvados…

One of the most delightful pleasures of travel is to taste and savour the foods, wines and spirits of the region you visit. This is especially true of Normandy that is justly famous for its coveted CHEESES!

Captivating CAMEMBERT!

Camembert cheese is inextricably linked to the vilage of Camembert. This yummie cheese was developed in 1791 by the wife of a local farmer, Marie Harel. Now its fame has spread far and wide. President Camembert from Domfront is excellent with a smooth texture and flavoursome nutty taste.


Beautiful BRIE!

Brie de Normadie is a superb cheese made from a specific herd of cows that includes at least 50% of cows native to Normandy. The milk is 50% higher in butterfat content and is FREE from hormones and antibiotics according to European law. Four types of milk are combined to make Normandie Brie. One is organic, one is raw milk, and two are AOC or appellation controlle d’origine, which designates products from a specific area. The Brie from President has 60% milk fat and an ueber creamy seductive mouth-feel which the French call “Texture cremeuse”.


When to serve CHEESE a la francaise!

In France, any cheese is served between the main course and a sweet dessert, typically  wine left over from dinner. It can also be served as a snack before appetizers.


Beurre d’Isigny

This wonderful PDO (Protected Designation of Origin) butter from Normandy is only made from the freshest cow’s milk, taken between 24 to 48 hours of natural production.  The milk used must come strictly from cows that are born, bred and fed in the Cotentin penninsula or Bessin area. Refined through the old-fashioned churning process, Isigny butter is known for its deep yellow tint, described as “bouton d’or” (‘buttercup’). This is due to an abundance of carotenoids in the creamy gourmet butter that has an 82% fatty solids content plus high levels of oleic acid & mineral salts, which give it a distinct hazelnut flavor & superb spreadabilty. So very yummie on hot baguette!






To be continued…




About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cusines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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