Foundation of the Abbey XIe siècle (≈ 1150)
By Countess Lesceline, great aunt of Guillaume.
XIIIe siècle
Ceramic Pavement of the Abbey
Ceramic Pavement of the Abbey XIIIe siècle (≈ 1350)
Rare example of terracotta floor art.
1986
Opening of the first equipment
Opening of the first equipment 1986 (≈ 1986)
Start of public visits and workshop of Livarot.
1987
First slice of the abbey completed
First slice of the abbey completed 1987 (≈ 1987)
Inauguration of spaces dedicated to wheat techniques.
1987-1989
Infrastructure development
Infrastructure development 1987-1989 (≈ 1988)
Library, exhibitions and conferences at the Abbey.
Aujourd'hui
Aujourd'hui
Aujourd'hui Aujourd'hui (≈ 2025)
Position de référence.
Key figures
Marie Harel - Legendary inventor
Associated with the creation of the Camembert.
Comtesse Lesceline - Founder of the Abbey
Grand aunt of William the Conqueror.
Origin and history
Starting in 1986, the Museum of Cheese Technology opened its first installations to the public. This original project revolves around several emblematic sites, including the Abbey of Saint-Pierre-sur-Dives, where a first tranche was completed in 1987. This place presents the evolution of cheesemaking techniques throughout the centuries, while sheltering a library, a documentation centre, temporary exhibition rooms and spaces dedicated to conferences and projections. The abbey, founded in the 11th century by Countess Lesceline, great aunt of William the Conqueror, offers an exceptional historical setting, with its abbey, cloister and convent buildings, whose capitular hall is particularly well preserved.
Between 1987 and 1989, the abbey was enriched with new cultural infrastructures, while the dairy-fromagerie of Livarot, a complementary site of the museum, was dedicated to the presentation of industrial cheese machinism. There are equipment dedicated to the production of cheeses, packaging and labels, as well as models illustrating modern processes. The building itself, typical of the 20th century Augeronne cheeseries, explains the architecture of industrial cheese production. As early as the winter of 1986, a production workshop was opened in Livarot, serving both as a training venue for trainees and as a demonstration of the manufacturing stages for the public. A tasting is also offered.
The museum highlights local historical figures, such as Marie Harel, credited with the invention of the Camembert. He also explores the place of cheese in culture, through literature and advertising. The Abbey of Saint-Pierre-sur-Dives, restored after seven years of work, houses a 13th century ceramic pavement, rare example of terracotta floor art, decorated with floral motifs and fantastic creatures. This museum, labeled Musée de France, combines architectural heritage, technical history and gastronomy, offering a complete immersion in the Norman cheese world.
