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Making Norman Camembert requires know-how and respect for each step. A period of 45 to 60 minutes must pass between each coat of curdled milk, and salting is a matter of know-how and appreciation. Between 4 to 12 weeks, aging gives the cheese its full flavor. Janine Lelouvier's work on Camembert was rewarded by a PDO (Protected Designation of Origin) label.
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