Thin white down rind, that may be covered with very little red dots. The legend explains that the Camembert was created by Marie Harel in 1791 during the French Revolution, helped by a hiding priest from the Brie country side. It soon became the most famous cheese of Normandy and made the fortune of many dairies in the Auge country. Sponsored by Napol on III, and equipped with a poplar wood box at the end of the XIX century and a famous label, it was sent to Paris, in the east of France and all over Europe where it was soon copied. At the end of that period, the milk has formed into curds.
Rennet is an enzyme that reduces the time necessary to separate the liquids from the solids.
Then comes the moulding. Extreme caution should be taken to prevent the curds from being shaken. To drain off whey, the future Camembert is put on shelves, for four to five hours and then turned over. The next morning, the Camembert, which now has its final shape, is taken out of its mould, and set on a tray in a salting room. Nevertheless, the camembert is not yet ready for consumption.