Brie de Meaux is made with 25 litres of cow’s raw milk for a whole cheese of about 3 kg. Once the rennet has been added to the milk, curdling takes place in less than an hour. The next operation is the moulding of the curd in cylindrical moulds using a brie shovel (a perforated skimmer that allows the whey to escape). Fermentation starts as soon as the moulds are drained. Every day, the cheesemakers turn the moulded cheeses over, hence the irregular striations made by the rush straw placed at the bottom of the mould. Once matured, Brie de Meaux will have a fat content of 45%.