| ≥1 piece |
In the absence of special protection, the "Camembert" name is authorized for use in the whole of France as well as abroad.
However, the scooped-curdled fresh milk camembert was awarded the highest distinction mark by the decree of 31 August 1983. The original designation strictly defining the traditionnal conditions of production are as follows :
Fresh milk heated up to 37 °C.
Discontinual scoop-grinding carried out in at least 4 successive stages.
Each cheesemaker is subjected to repeated inspections which he must satisfy before using the original registered trade mark as regards, aspect, texture, flavour and composition criteria.