Camembert and Brie production process

	Soft white cheese rounds  at 2 days old.

• Raw milk is delivered from the supplying farmers
• Cream is added to the milk to achieve the consistent fat content required for the cheese recipe
• The milk is put into a vat and starter organisms and rennet (when required) are added
• The mixture coagulates and sets
• It is then cut into pieces to release the whey
• The curds and whey mixture is sectioned to create consistent sized portions for running into the hoops (which shape and size the cheese)
• The excess whey drains off and the curd compresses under its own weight over time.
• The hoops are turned several times to aid the draining of the whey.
• The cheeses are removed from the hoops
• They are then salted in the brine vat and put into the ripening room
• On the 9th day the mould completely covers the outside of the cheeses
• The cheeses are then wrapped and packaged by hand and are ready to be shipped out of the factory on day 10.

1. Extremely strict standards of hygiene are maintained at all times.
2. The staff always wear sanitised clothing and hairnets.
3. All machinery is sterilised between fills.
4. The room housing the vats is a 'critical hygiene area' where a positive air pressure is maintained. This means that when an outside door is opened the airflow is always outwards.