The Camembert of Normandy is a soft cheese made from raw milk. It is molded with a ladle in five layers and always comes in a round box (splint) made of poplar wood. The manufacturing technique has hardly changed since Marie Harel perfected it in 1791, named it after her village, and began selling her round cheeses. Camembert has become a national asset, just like the baguette and red wine, and has participated in the reputation of Normandy.