Overview

Camembert de Normandie is a raw-milk disc, 10.5–11 cm across, about 250 g, packed in a wooden box. The milk may not be heated above 40°C, nor treated by bactofugation, ultrafiltration, or equivalent. Aging rooms run 10–18°C. The cheese may not be packed before day 13 after renneting, may not leave the plant before day 17, and may not be delivered to customers before day 22. Popular pages say “21 days.” The specification text cards delivery at day 22.

Five ladles

The mould is filled in five successive deposits. Because the disc is small, it ripens faster than Brie de Meaux. A white core a few millimetres thick is a calendar, not a defect. At around 35 days some makers call it fait à cœur — done to the heart.

A box that only says “Camembert” is usually another cheese wearing the same hat.