Very specific criteria regulate the obtaining and keeping of the prestigious PDO label. The Camemberts from the Naturellement Normande farm are the only ones to have succeeded in the Calvados department, and checks are carried out regularly. The milk must not have been heated above 98.6° F (37° C), the natural temperature of milking milk. The production must come from Norman cows raised in the geographical region of Normandy (Orne, Calvados, Manche, and part of the Eure) and that must have grazed at least six months outdoors.