Category: Basse-Normandie cheeses: Difference between revisions
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The region is famous for its [[cheese]] (the most well-known being [[Camembert cheese|Camembert]]) and its [[apples]], from which is produced their local [[cider]] and Calavados (apple brandy). Another speciality is Andouille de Vire, a type of brined pork [[sausage]]. | The region is famous for its [[cheese]] (the most well-known being [[Camembert cheese|Camembert]]) and its [[apples]], from which is produced their local [[cider]] and Calavados (apple brandy). Another speciality is Andouille de Vire, a type of brined pork [[sausage]]. | ||
{{CheeseContactCats}} | {{CheeseContactCats}} | ||
<gallery> | <gallery widths=270px heights=270px perrow=5> | ||
Image:Abbaye Sainte Mère cheese.jpg|[[Abbaye Sainte Mère cheese|Abbaye Sainte Mère cheese]] | Image:Abbaye Sainte Mère cheese.jpg|[[Abbaye Sainte Mère cheese|Abbaye Sainte Mère cheese]] | ||
Revision as of 16:34, 4 October 2020
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This wiki category contains photographs and detailed information on cheeses produced in the French region of Basse-Normandie.
Further information
Basse-Normandie is a region of France, which has 3 départements: Calvados, Manche and Orne, which cover the part of Normandy traditionally, termed "Lower Normandy”. The region is famous for its cheese (the most well-known being Camembert) and its apples, from which is produced their local cider and Calavados (apple brandy). Another speciality is Andouille de Vire, a type of brined pork sausage.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
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Pages in category ‘Basse-Normandie cheeses’
The following 26 pages are in this category, out of 26 total.