Period of the cheesemakers from 1950 until today.
Two major technological innovations have drastically changed Camembert production method: pasteurization and stabilization.

During the last fifty years, several quality concepts have been adopted in order to preserve the most authentic camembert.

- 1968 - Obtention of the "LABEL ROUGE" In order to guarantee the best products to the consumers, the Producers' Union obtained for Camembert of Normandy the right to use the mention "LABEL ROUGE", which is a sign of quality.

- 1983 - Obtention of the French Label of Origin (-AOC-) and creation of the Norman Camembert Producers' Professional Union (Syndicat Normand des Fabricants de Camembert - SNFC -) For increasingly better preservation of quality and traditions, the Norman manufacturers of Camembert were allowed to use a Label of Origin. Camembert produced under this label has to be ladle moulded, made in Normandy with raw milk. A precise definition of AOC Camembert was decreed. This definition specified the conditions of obtention of the label, and the cases for removal of the right to use it.

- 1997 - Creation of a Professional Union for the Preservation of the AOC "Camembert de Normandie".
This professional Union is composed of milk and Camembert producers, and it supervises the management, promotion and preservation of "Camembert de Normandie".

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