The curd is first sliced summarily in order to facilitate the molding of the camemberts. It is always done by hand in five layers spaced 45 minutes apart. Birch mats are spread on a large table on which the molds are placed and give the Camembert its characteristic striated appearance. After refining, it should be 1.18 inches (3 cm) thick with a diameter varying between 4.13 and 4.52 inches (10.5 and 11.5 cm). The cheese's weight fluctuates around 0.55 lb (250 g), and it must contain 0.25 lb (115 g) of dry extract and 45% fat.