THE MAKING OF CAMEMBERT IN NORMANDY

The label of controlled origin is granted to a Camembert provided it is made in Normandy with milk deemed to be from Normandy. It also has to be hand-moulded with a ladle, which is not the case for industrial Camembert.
Heating of partially skimmed milk
Heating of partially skimmed milk. Rennet is then added to have milk curdle.     Boxes of Camembert
  With ladle ...
Once the curd has been obtained, it is put into moulds with a ladle.
 
   
It is then released from the mould.
One day later, the cheese has taken its form. It is then released from the mould.
 
    After draining, dry salt is being applied to both faces and to the side..
 
Photos @ A. Muriot/CIDIL
   

The refining in a vat lasts from four to five weeks

Refining