Coeur de Camembert au Calvados, also known as Calva d'Auge, is a Norman cheese from the Lower Normandy region of France. To prepare this variant, the rind of ripened Camembert is delicately scraped off and then soaked in Calvados brandy for 3 to 5 hours. After that, the cheese is coated with fresh breadcrumbs & walnuts. The process of infusing the creamy Camembert with apple Calvados brandy, results in a nutty, rich and intense flavour. Try this aromatic cheese with glass of white, Calvados, Normandy cider or light red wine.