REO AOP/ PDO Camembert de Normandie represents 15% of the Camembert market share in France
The dairy history
In 1920, a young Norman cheese manufacturing manager, Théodore Réaux, decided to create its Val d’Ay cheese dairy with his brother Albert. He settled in Lessay in the Manche department in 1931, at the heart of the Cotentin dairy area where he produced the famous REO Camembert. His cheese won its first gold medal at the Paris Concours Général Agricole the following year. Legend says that Théodore was promoting his cheese everywhere he moved and always had a Camembert in his pocket.
Paulette Réaux Grousset and her husband took over the dairy after the death of Mr. Réaux in 1952. To keep developing the cheese dairy, Theodore’s descendants also called on the Gillot family.
This was followed in 1983 by the creation of a cream and fresh cheese workshop, still respecting the tradition and modern processes of REO production.
In 2016, Maîtres Laitiers du Cotentin cooperative bought the dairy, and insisted to preserve the traditional REO identity and its unique know-how.
REO cheese dairy is nowadays well-known export-wise for its AOP cheeses and its churn butters (7 flavors to discover!).
REO AOP/ PDO Camembert de Normandie
AOP/ PDO Camembert de Normandie is a soft cheese with a fluffy rind. It is made with raw milk, mainly from Normandy cows, which graze at least 6 months a year. The ripening period of the Camembert can vary between 3 and 12 weeks. Fully matured, its paste is smooth and supple, from ivory to a light yellow color. Semi-ripened, the paste is 2-3 mm chalky in the center.
REO AOP/ PDO Camembert de Normandie differs from the others Camemberts in many ways:
- The milk exclusively comes from Normandy cows raised between sea and bocage, bringing unique gustatory qualities.
- It is hand ladle-molded, in the respect of ancestral traditions.
- It has an aromatic power and a generous texture.
- Taylor-made ripening according to clients’ taste.
- Constantly controled, it benefits from impeccable quality monitoring.
- The Réo camembert is a recognized product, anchored in the French culture and several times awarded by the Paris Concours Général Agricole.
Strong values for a sustainable commitment
REO is committed to defending yesterday traditions and current challenges. Raw milk know-how and human gesture valorization through the upholding of hand ladle-molding, an ancestral manufacturing method, are good illustrations.
REO cheese dairy is contributing to the development of a sustainable and eco-responsible dairy industry. The dairy supports its 50 milk producers on a daily basis and makes animal welfare one of its priorities, both to ensure quality of the milk and to respect animal conditions. This willpower continues up to the waste reduction, in particular by using recyclable and biodegradable packagings.
In addition, REO promotes proximity with its suppliers to maintain local jobs and reduce greenhouse gas emissions.
The company is also committed to social equity. Réo obtained a score of 79/100 on the gender equality index in 2019.