Specialising in washed rind and surfaced ripened cheese, E.Graindorge uses the unique Normandes milk of the coastal region.

The Pays d’Auge, one of France’s most natural and distinguished regions, is renowned for its fertile soil and favorable climate. The mild temperatures, consistent throughout the year, along with abundant rainfall spread over many days, create ideal conditions for pastures and cattle. It is in this idyllic environment that the Graindorge cheese dairy produces its exceptional quality cheeses, using milk sourced from local Normandy cow herds, which are primarily grass-fed. The dairy encourages farmers to prioritize the Normandy cow breed for its milk, prized for its quality and suitability for the production and maturation of traditional Normandy cheeses. This supports the preservation of the breed, which is perfectly adapted to the region’s unique conditions.The Normandy cows are easily recognizable by their white coats with brown markings. They graze on lush pastures for half the year and are kept indoors during the winter months, where they are fed grass and natural fodder supplements. E. Graindorge Dairy works closely with 120 local producers to collect milk, ensuring the highest quality and preserving the distinct flavor of the cheese.

Traditional methods are still employed in the camembert making process where curds are gently ladled into moulds, forming five layers with an hour-long interval between each. This ancestral technique, which takes five hours to complete, allows the curd to slowly drain, resulting in the smooth texture for which camembert is famous. Passed down through three generations of cheese makers, the dairy’s recipes and methods remain faithful to their origins, with each stage of production carefully managed. Yeasts, cultivated from natural ingredients from the surrounding terroir, play a key role in the transformation of milk into cheese. The dedicated work of the cheese makers and refiners ensures the development of the full range of flavors, character and taste.