On the morning of the next day, the camembert cheeses are removed from their moulds, salted on both sides and along the circumference. Salting has a three-fold role : It permits the selection of micro-organisms required to mature the camembert It completes the dripping process of the curdled milk, It enhances the flavour of the cheese. The salt used is fine, pure, dry and properly calibrated. The salt percentage in each camembert is from 1.80 to 2 %. The salted camembert cheeses remain 24 hours in the salt room at a temperature ranging from 15 to 17°C.

On the morning after salting, the camembert is stored on sloping tables in the drying-rooms for 12 days. At the end of the eighth day the camembert is turned over in order to provoke an homogeneous sprout from the penicillium candidum ( a thin white layer of mould ) on the entire surface of the camembert. The temperature in the drying-rooms is about 12 and 15 °C according to the maturing stage of the cheese. Hydrometry inside the rooms is kept at about 90 to 95 % of the level of saturation.

3 days	7 days	15 days