Marie Harel perfected the recipe for Camembert in 1791 with the help of Abbot Bonvoust. The cheese owes its signature round box, made of poplar wood, to the engineer Ridel, who wished to make it more suitable to travel. At the end of the 19th century, Camembert cheese was found in all French markets as far as the Americas, Africa, Asia, and even Oceania. In order to preserve it from copies, a red label (1968) and an AOC designation (1986) have guaranteed its quality.