Camembert from Normandy is a soft cheese with a bloomy rind made from raw milk produced mainly by Norman cows grazing for more than six months a year. Its smooth and supple ivory to light yellow body retains, when semi-matured, a white central core of a few millimeters. Its fine white to cream bloomy rind may be sprinkled with red pigmentations depending on the degree of ripening. The camembert is molded in five successive layers in the shape of a flat cylinder 4.1 to 4.5 inches (10.5 to 11.5 cm) in diameter and 1.2 inches (3 cm) thick and weighs at least 8.8 oz (250 grams).