Once a province of France, divided these days into two regions – Basse-Normandie (Lower Normandy) with Caen as its main town and Haute-Normandie (Upper Normandy) whose administrative centre is Rouen.
Basse-Normandie covers the Cotentin peninsula, with bocage (farming land), the Auge area and the Cotentin plain, where a major quantity of milk is produced, as well as the widest variety of cheeses and highest quality butter.
Haute-Normandie includes the Caux, Bray, Normandy Vexin and Roumois regions. Its speciality cheeses come especially from the Bray area. The best known varieties from Basse-Normandie are Camembert, Pont-l'Evêque and Livarot and those of Haute-Normandie are the various cheeses of Gournay and Neufchâtel.
But that's not all you could say about Normandy cheese! You could go on forever about this region and its cheese tradition – the best known of all French cheeses!!! Your mouth waters just seeing the name Camembert on a map of the region. As it does when the prospect of some of this cheese together with some Pays d'Auge cider AOC is mentioned. Or Pommeau – an apple based drink from the region.
My two grandmothers used to tell me: there are two Normandies, the real one and the false one. The only problem was that one of the dears came from the Coutances region, the other from St Valery en Caux, both being on different sides of the river Seine, so they would never agree which is which!
While on the subject ... let me just show you some more Normandy Meuhlies (moo cows)...