It’s not every day that a new cheese hits the stalls. In this case, we can’t exactly say that the variety itself is new, as we’re taking about Camembert, but read on and you’ll understand what we’re all excited about.
A year ago, Charles Bréant and his four brothers decided to open a cheese production line in a bid to diversify the family farm located in Bermonville, at the heart of the Pays de Caux, north west of Rouen. Instead of inventing a new variety, they chose to go back to basics and settled on making Camembert, Normandy’s most famous cheese. The idea wasn’t revolutionary, but it marked the opening of the only Camembert production site in the Seine-Maritime département.
‘Fifty years ago, there were still many producers in Seine-Maritime,’ explains Charles. ‘However, most of them disappeared when Camembert was granted AOC [Controlled Origin Certification] status in 1983.’
What makes the Bréant family’s cheese so special then? First, it’s a Camembert fermier, meaning the entire production process is completed on the farm. All the milk comes from the family’s own herd of 200 dairy cows, and Charles knows exactly what they’ve been fed. Only raw milk is used, and the cheeses are moulés à la louche (moulded by ladle), just as they should be. After a month’s ripening, they are boxed and packaged on site, bearing a very distinctive label. Unlike most Camembert boxes, which picture a lazy cow or an idyllic Norman village, the Bréant brothers’ logo is minimalist and trendy. ‘We really wanted to try something different and our main aim was to target a younger audience with our packaging,’ says Charles. The blue and white triangles sure do stand out!
As for the name of the cheese, it speaks for itself: Le 5 Frères. The family cut to the chase and Charles swears that the name isn’t just a gimmick: ‘All five of us really do work on the farm and we all have different tasks to complete.’ At present, 150 Camemberts a day are produced on site, but the number is growing month by month. ‘People really enjoy the product and word of mouth is our only marketing and sales strategy at the moment,’ Charles explains. Le 5 Frères is mainly sold at local markets, cheese shops and épiceries fines, and is also on the menu in several restaurants across Normandy.
Now that Normandy has fallen for their tasty Camembert, Charles and his siblings would like to introduce the product to British cheese-lovers. ‘We are working with a distributor and we would both love to start exporting our Camembert to the UK,’ says Charles. In the meantime, if you want to meet the team, taste the cheese or stock up for the winter, head to the Fête du ventre et de la Gastronomie normande [which literally translates to ‘Festival of the Stomach and Norman Gastronomy’] on 14-15 October in Rouen, where the brothers will be running a stall. And if you’re ever passing by Bermonville, near Yvetot, when you’re next in Normandy, why not pop in and see the family-run farm for yourselves?
For more information on food and drink in Normandy, visit the Normandy Tourist Board website.
All photos © Tesseraud / IRQUA-Normandie | Text: Ben Collier