This is the longest production phase involved and starts with putting the camembert into mould and ends with the removing of the same from the mould. To facilitate dripping, beating is carried out three times by tilting over.

	Once poured into the mould, the curdled milk tends to stick to the mould’s circumference, the aim of beating being to even the surface of the camembert and allow the serum to be properly drained.

	This is carried out at the end of the day, 4 to 5 hours after moulding once the cheese is tilted plating is carried out i.e.a stainless steel plate is placed on the surface of the cheese which ensures a light plating and thus improves both dripping and presentation.