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Cœur de Lion

Vous n’aviez jamais mangé de camembert

Created in Normandy in 1990, Cœur de Lion restored nobility to pasteurised Camembert through its high quality. It is now among the favourite cheeses of the French people.



    It’s in Ducey, in Normandy, that begins the Coeur de Lion epic. At the time, a dairy cooperative conceived and created a new recipe for a great, creamy, rich-tasting Camembert. The Cœur de Lion Camembert has quickly conquered the French’s heart, which make it one of their favorite cheeses, thanks to the perfect balance between strength and mildness, power and smoothness. This balance is easily recognised by its well-known red and gold emblem.


It takes 10 to 15 days to make a Cœur de Lion Camembert. The cheese will continue to mature to develop its texture and flavors. Creamy when it arrives on the shelves, its aromatic bouquet and its smoothness will continue to mature over the days.




    Driven by the success of its Camembert, Cœur de Lion has created new cheeses for the whole family – Coulommiers, Brie and mini camembert to brown – suitable for every consumption moment: for appetizer and outdoor meals thanks to the portion format, in the middle of the meal to accompany a salad or on a cheese platter to be enjoyed before dessert.


All the milk used to make Cœur de Lion Camembert, Coulommiers and Brie comes from Normandy, and the areas around Vire, Coutances and Ducey to be precise. The brand tracks every product carefully, from the origin of the milk to the final point of sale.


  • Coeur de Lion supports and promotes dairy production more respectful of people, animals and the environment. For almost 30 years, the brand has been a player in the French countryside: by collecting 100% of its milk in France and as close as possible to its cheese factories, Cœur de Lion has contributed to the dynamism of the regions where its plants are located. Last but not least, Cœur de Lion chooses all of its packaging in an eco-design logic in order to limit their impact on the environment, while ensuring the optimal quality of its cheeses.

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Roquefort Papillon
Roquefort Papillon was born at the crossroads of people and nature. Today, it is still people who give our Roquefort its unique character.

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