Phases d’affinage - création de la morge
Warm cellar
The cheeses are then removed to a warmer cellar where the temperature is between 15°C and 17°C, and where during a two week period they are turned over and rubbed with a weak brine solution 3 times a week. It is during this time that the smear is formed on the surface of the cheese. This thin, orange-coloured film composed of micro-organisms contributes to the development of the cheese’s aroma.
