The 4 Norman AOC Cheeses
Normandy is the only region in France to produce four cheeses with Appellation d'Origine Contrôlée (AOC) status. All are made from cow's milk — the precious Normande cow, with her tawny coat dappled with white, grazing the rich grasses of the bocage and hillsides. Here is the full picture:
The king of Norman cheeses. Made from raw milk by traditional methods (ladle moulding), it differs radically from industrial Camembert. White bloomy rind, creamy paste, smell of mushrooms and damp earth. Production area: Pays d'Auge and Norman Vexin.
Nicknamed 'the colonel' from the five rush strips binding it (evoking military rank stripes). Soft cheese with washed rind, powerful taste and pronounced smell. Produced only in the Pays d'Auge, it was once called 'the poor man's meat' for its high nutritional value.
One of Normandy's oldest cheeses, mentioned as early as the 12th century. Characteristic square shape, washed orange rind, supple paste. Milder taste than Livarot, with notes of hazelnut and fresh butter. Ideal at the end of a meal with an aged calvados.
The only Norman AOC cheese produced in Seine-Maritime (Bray country), 100 km from Giverny. Recognisable by its heart shape (most iconic, though also available as a log or brick). Soft cheese with bloomy rind, delicate and slightly acidic flavour. Local tradition holds that Norman peasant women gave it in heart form to English soldiers during the Hundred Years' War.
Cider, Calvados & Pommeau: The Norman Holy Trinity of the Apple
Normandy is apple country. Over 200 varieties of cider apple grow in Norman orchards, with evocative names — Douce Moen, Bisquet, Fréquin Rouge, Marie Ménard. They are classified into four families according to tannin and acidity levels: sweet, bittersweet, bitter and sharp. The master cider-maker blends these varieties like a wine-maker blends grape varieties.
Norman cider ranges from brut (dry, higher alcohol, tannic) to doux (low alcohol, sweet, ideal as an aperitif). The Cidre du Pays d'Auge has held AOC status since 1996. Unlike beer, traditional Norman cider is bottled before fermentation is complete — it continues to age in the bottle, developing natural bubbles and aromatic complexity.
Calvados is an apple brandy produced by double distillation in a pot still (Charentais method) for the Calvados Pays d'Auge AOC, or in a column still for other appellations. Aged a minimum of 2 years in oak barrels (sometimes up to 40 years for the most prestigious expressions), it develops aromas of candied fruit, vanilla, spice and wood. Tasting an aged calvados is an experience comparable to a great Cognac or Armagnac.
Pommeau, less well known but delicious, is an aperitif produced by blending fresh apple juice with young calvados, then aged in oak barrels. Sweet, rounded and fruity (notes of cooked apple, honey and caramel), it should be served chilled as an aperitif or alongside foie gras or a terrine.
Restaurants in Giverny & Vernon: Our Selection
| Restaurant | Location | Cuisine | Price range |
|---|---|---|---|
| Les Nymphéas (Hôtel Baudy) | Giverny | Norman brasserie | €€ |
| La Capucine | Giverny | Crêperie, salads | € |
| La Faïencerie | Vernon | Refined Norman | €€ |
| Les Fleurs | Vernon | French, seafood | €€ |
| Le Jardin des Plumes | Giverny | Gastronomic (book ahead) | €€€€ |
Markets & Local Producers: Taking Normandy Home With You
The Vernon market is held every Tuesday and Friday morning at Place de la Madeleine, a 5-minute walk from the station. It is one of the most authentic markets in the Norman Vexin, with a high proportion of direct producers: cheese-makers, market gardeners, charcutiers, beekeepers and cider producers. Tuesday morning is the busiest and best-stocked.
In Giverny village itself, the shops on Rue Claude Monet offer a selection of local artisan products: rose and strawberry jams, Vexin honey, Norman pottery and natural soaps — far better alternatives to purely touristic souvenirs.
FAQ
Normandy is above all famous for its dairy products — the region produces four AOC cheeses: Camembert de Normandie, Livarot, Pont-l'Évêque and Neufchâtel. Beyond cheese, Norman cuisine is defined by its exceptional butter and cream (used abundantly in sauces), its apple products (cider, calvados, pommeau), its seafood from the Channel coast (mussels, scallops, sole), and its beef cattle (the prestigious Vache Normande breed).
Calvados is a French apple brandy produced exclusively in Normandy, with AOC status protecting its production methods. It is distilled from fermented apple juice (or a blend of apple and pear) and aged in oak barrels for a minimum of two years. Young calvados is sharp and aromatic; older expressions (VSOP, Hors d'âge) are rounded, complex and reminiscent of great Cognac. The Calvados Pays d'Auge appellation, produced around Lisieux, is considered the finest.
Yes. The best restaurant in the village itself is Les Nymphéas, which occupies the historic Hôtel Baudy (the former American artists' gathering place). In Vernon, La Faïencerie and Les Fleurs offer refined Norman cuisine at reasonable prices. For a special occasion, the Michelin-starred restaurant of Château de la Chènevière in Port-en-Bessin (Normandy, about 2h from Giverny) is worth the detour.
Absolutely. The Vernon market (Tuesday and Friday mornings, Place de la Madeleine) offers excellent local cheeses, ciders and charcuterie. Several farms in the Vexin normand region near Giverny sell direct to the public (calvados, cider, eggs, vegetables). In Giverny itself, a handful of artisan shops on Rue Claude Monet sell locally produced jams, honey and pottery.