First, he chooses, with care, the best camembert from the "Pays d’Auge"( Normandy) and then delicately scrapes of a small amount of the rind. This is followed by dipping the cheeses in a bowl full of excellent Calvados ( an alcohol drink made from apples) and then allowing them to settle for 3 to 5 hours. After that the cheeses are covered with bread crumbs, this allows the cheeses to be impregnated with the Calvados. For those of you that are seeking new taste sensations, you will be amazed. It is the same as camembert, but the rind is removed and the pate covered in crushed French crackers (biscottes).