It was in Normandy, the land of cattle-breeding and farming, the green district in the heart of a cheesemaking and dairy tradition, in a small market-town known as “CAMEMBERT” that the original “Normandy Camembert” made of fresh milk curdled with a scoop was first introduced in its definite form by Marie Harel in 1791. Her success continued to spread around. The extension of the railroad and the use of wooden packaging enabled her to travel in suitable conditions and made her success known throughout France as well as throughout the world.

		In the absence of special protection, the “Camembert” name is authorized for use in the whole of France as well as abroad. However, the scooped-curdled fresh milk camembert was awarded the highest distinction mark by the decree of 31 August 1983. The original designation strictly defining the traditionnal conditions of production are as follows : Fresh milk heated up to 37 °C. Discontinual scoop-grinding carried out in at least 4 successive stages. Each cheesemaker is subjected to repeated inspections which he must satisfy before using the original registered trade mark as regards, aspect, texture, flavour and composition criteria.

		DAY 1 : COLLECTING MILK, ANALYSING THE MILK, MILK SORTING, SKIMMING, MATURING. DAY 2 : ADDING OF RENNET, MOLDING, BEATING, TURNING, PLATING. DAY 3 : REMOVING FROM MOULD, CUTTING, SALTING. DAY 4 to 14 : STORAGE IN DRYING-ROOMS. DAY 15 : PACKING