A period of 45 to 60 minutes must pass between each coat of curdled milk in order to make Camembert. The liquid must flow to allow depositing five layers in the perforated molds. The layers should not be broken but gently deposited in molds that rest on a mat of birch wood that will then give the cheese a striated appearance. It takes 6 hours of dripping before turning the molds. Some 1,000 Camembert cheeses are produced at the Naturellement Normande farm every week.