Visiting Normandy, France with AmaWaterways
The weather of Normandy is similar to the Pacific Northwest of the United States and the countryside reminds me of the farmlands of Pennsylvania. Unlike the South of France, known for its wine and Mediterranean foods, Normandy is too cold and lacks enough sunny days to produce quality grapes, but that doesn’t mean it lacks outstanding food and drink.
Normandy is known for its simple, but rich food, that marries local ingredients with the bounty of the sea. Its lush pastures are nurtured by the frequent rains and overcast skies. These pastures are home to some of the most beautiful and productive farm animals in the world. The local cows, Normand cows, produce up to seven gallons of milk per day with butterfat reaching 6% by volume. It’s no surprise that when a recipe or dish contains the word “Normande,” it usually means with cream.
With so much rich dairy, it’s only natural that Normandy has become known for desserts, cheese (Camembert, Pont l’Eveque, and Boursin), and the most delicious creamery butter.