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Apples are an essential ingredient of many Normandy specialities. Tarte aux Pomme (apple tart), Tart Normande (apple pie), Gratin de Pommes Vallée (apple crumble with the fruit soaked in Calvados brandy and baked in crème fraiche), Bourdelots (stuffed baked apple dumplings) and of course the renowned Calvados cider and brandy are all Normandy specialities. Another speciality of Normandy is Bénédictine, a sweet spirit that was first made by a monk in 1510. There are also ranges of cheeses that are specific to the Normandy region such as Pave ‘Auge, Societe Roquefort and various Camemberts which originate from Normandy, more specifically the areas between the rivers Touques and Dives.
