A symbol of France, the Camembert is part of our gourmet daily life. In the space of two centuries, it has become so familiar to us that it is considered national gastronomic heritage. This terroir product, representing beyond our borders a certain popular side, paradoxically expresses the French refinement. In 1791, under the French Revolution, it was a stone’s throw from here in the Beaumoncel Manor that the Camembert was born, from the meeting of a refractory priest and a farmer Augeronne: Marie Harel. Restaurant in the heart of the village a building of the eighteenth-early nineteenth century, the Maison du Camembert offers a showcase to the most emblematic of French cheeses and pays tribute to Marie Harel on the historic sites of the birth of this great saga. Extend your visit by the Beaumoncel cheese dairy to discover the different stages of production of the Camembert of Normandy thanks to the bay windows that plunge you into the heart of the workshops. From manual moulding to maturing cellars and packaging, Camembert will have no secrets for you. At the end of your visit, for a gourmet conclusion, a plate with 4 parts of Camembert is proposed to compare all types of Camemberts (pasteurized, thermized, raw, etc.).