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 癈.
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.