It comes as a pleasant surprise to learn just how versatile Normandy cheeses can be when used as main course ingredients. A ripe Camembert or Brie will melt over a gentle heat to provide the basis for a rich, creamy sauce just waiting for your finishing touches.

The crust may need to be removed if the sauce is to be sieved, but this is not written in stone.

Half a Camembert in a potato gratin makes a substantial dish that can make a light meal on its own or, in smaller servings, it can either precede or accompany a main course. The Isigny Sainte-Mere website has a simple recipe for gratin that gives the best ingredients a chance to shine.

For those entertaining with cuts of venison, then Ivan Vautier has developed a honey and blackcurrant sauce for the occasion, using fromage blanc to give the sauce body. (Fromage blanc is made of lightly salted cheese curds and not to be confused with its sweetened counterpart, fromage frais.)

Anyone fortunate enough to be able to obtain small snails to cook with (canned are the most convenient format to work with) might like to try Ivan Vautier’s spelt risotto, topped with petits gris (snails) and flakes of mature Mimolette.