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A crucial and delicate step
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.
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