The milk heated to 34° enters the traditional 100 litre - capacity Norman basin. Adding of rennet consists of injecting rennet ( about 19 cm3 per basin ) and mixing it thouroughly with the milk by agitating vigorously. After agitating, a stop device ( a small vertical steel plate ) is placed on top of the basin to prevent any movement of the curdled milk. Under the action of the rennet, the milk is curdled within a specific period of time ( known as the setting time ), varying from 3 to 12 minutes depending on its acidity. After curdling, the milk is left to stand for one hour before moulding. Rennet is an enzyme secreted from the stomachs of young ruminants ( i. e. Calf, lamb ) fed on milk.

12 000 camemberts are produced daily, and are moulded by 12 persons, i. e. 1 000 camemberts per person. 2,3 litres of milk are required to produce one camembert. This volume of milk is filled into the mould at regular intervals of 45 minutes by means of 5 400 ml scoops. Mouldings are carried out at a temperature of about 30 ° so as to facilitate the dripping of the curdled milk under the action of the lactic ferments.