Brie de Meaux has retained the traditions of farmhouse production. Once the raw milk has been fermented, natural calf rennet is added to start the curdling process. In less than an hour, the curdled milk is ready to go into its mould. The temperature of the room is maintained at 86°F (30°C) to encourage fermentation. The cheese makers at the 30 Arpents farm use a flat brie shovel to fill the moulds with circular movements. It is impossible to mechanise this step as it affects the taste of the cheese. The filled moulds are drained on mats of woven rushes, another age-old tradition.