Before you go any further...
I've read and accept the Terms of Use and the Privacy Policy.
I accept to receive newsletter and other communications associated with firms of The Explorers Network group'
I accept to receive commercial offers of The Explorers Network partners'.
Thanks!
Vote everyday for your favorite content
SENSITIVE CONTENT
This media contains sensitive content which some people may find disturbing or offensive.
You must be 15 years of age or older to view sensitive content.
Log inBirthday
Content being validated
THE EXPLORERS +
Watch our premium movies
The Explorers + is our premium movie catalog in Ultra High Definition (HD/4K/8K)! Hundreds of videos already available and daily new content on all your devices (web, mobile, tablets, smart TV).
Post content (photo or video) and get 1-month free
OR
Subscribe and support The Explorers Foundation's field actions for biodiversity.
Content being validated
A crucial and delicate step
0
0
The molding of the curdled milk is a delicate and essential moment in the making of Camembert. The curdled milk is partially cut, and five layers are placed by hand in the perforated molds. A period of 45 to 60 minutes must pass between coats to allow drainage. The layers should not be broken but gently deposited, and at least 6 hours are needed before turning the molds over. Some 1,000 Camembert cheeses are produced at the Naturellement Normande farm every week.
Related content
Médias en cours d’exploration