Brine bath & Brine bath cellar
Brine bath & Brine bath cellar
All the cheese wheels are placed in a brine bath for 24 hours. This stage is essential for forming the crust which guarantees the preservation of the cheese and enables it to develop its flavour.
In order to guarantee a good crust, the wheels are turned over and rubbed with salt every day during the week following the brine bath in a cellar kept at a temperature of between 13°C and 15°C with 95% humidity.
