The making of the Camembert Le drapeau vous permet d'acc der une version fran aise plus exhaustive. Before relishing that exceptional cheese, one ought to know how it is made. It takes approximately two days, following this method, to make a camembert. In order to respect the norms as well as the tradition the milk should come from the Normandy countryside. 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. The next step is rather easy in comparison. The curds are perfectly levelled in the mould. To drain off whey, the futur camembert is put on shelves, for four to five hours and then turned over.