Boursin cheese is a creamy, mild cheese made from pasteurized cow’s milk to which is added cream and seasonings. It is typically used as a snacking cheese but can also be used as an ingredient in cooking.
Brillat-Savarin Cheese is a soft, white, triple-cream cheese that looks like brie but is much richer.
Camembert is a mild, creamy cheese that is slightly salty. The outside crust may acquire a few splashes of red as it ages. The older the cheese is, the more runny it will be, but when it is too old, it develops an unpleasant ammonia smell.
Livarot is a soft, creamy cheese with a washed, yellow-orange rind. The rind can be eaten; most of the strong flavour is in the rind. There are five reinforcing bands around it.
CooksInfo.com has identified at least four sauces called Normande Sauce. Two versions, from classical French cooking, are for use with fish. Classic Version (1): combine in a saucepan a Velouté sauce (based on fish stock) with fish fumet and mushroom fumet; reduce over heat; add egg yolk and cream, then butter and more cream; strain….
Pavé d’Auge is a generic name for soft, square, flat, washed-rind cheeses made in the Auge area of Normandy, France made from raw cow’s milk.
Pavé d’Isigny is a semi-firm cheese from Normandy, France, with a washed-rind orange crust. It is aged for 3 to 4 weeks.
Pont-l’Evêque is square cheese with a white mould rind that has orangish-brown patches on it. Inside, the cheese is soft and pale yellow with a fine texture. The cheese is quite whiffy.