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A top-class French AOC cheese coming from the Pays de Bray in Northern Normandy. It is made from either raw or pasteurised cows" milk, and is thought to date back as far as the 11th century. The cheese is white and smooth, lightly-pressed and covered with a fine white mould.
Six different versions are produced - these vary in shape from cylindrical (bonde) through square (briquette) to heart-shaped (coeur).