This quaint and very aromatic museum was created in 1986 through donations from local Camembert producers in order to preserve the important history of this regional AOC cheese. Signs posted throughout explain the steps of fabrication – from the separation of curds and whey, the traditional hand ladling (rather than pouring) into molds, the ageing and what materials are used and why. Additionally, there are over 3,000 labels from different Camembert producers on display.
The museum is still mainly staffed by volunteers, so it is closed in the winter and has rather limited hours in the summer, open only between 2-5:30pm. At the height of the tourist season, a wedge of camembert served with a glass of local cider is offered to visitors.