Production of the "Camembert de Normandie"
THE MAIN STEPS OF THE MANUFACTURING

The "D" day is the manufacturing day.

D -1 Reception of the milk Standardization of the fat content (partial skinning) Adding of lactic cultures   D Primary ripening of the milk for 16 to 20 hours Heating of the milk (under 40°) Secondary ripening for some minutes Coagulation in vats at 32° or 35° Moulding of the first ladle Straining for 50 minutes Operation repeated until the fifth ladle Straining Reversal on plates Straining D+1 Removal from the mould Salting with dry salt D+12 to 15 Maturing in drying store with reversal Packaging Maturing in box in cellar

Reception of the milk Coagulation in vats at 32° or 35° Operation repeated until the fifth ladle Salting with dry salt Maturing in drying store with reversal Maturing in box in cellar

[ home / history / a-o-c / manufacturers / union / news / game / contact ]