Once the 6 hours of draining have elapsed, the cheeses are removed from the mold, and a small stainless steel plate of around 0.17 lb (80g) is placed on top to complete the draining process and flatten them. At this stage, the future Camemberts are ready to be salted and left to age for 4 to 12 weeks until maturity. The harvest is at the discretion of the cheesemaker, who chooses to wrap those looking ready.