Making the cheese

The raw cows’ milk comes from local farms. Once it has been delivered to the production site it is heated or pasteurised then left to mature. It then has the rennet added and we leave it to coagulate for 16 hours in order to obtain the curds.
The curds are placed in the moulds that give the cheeses their characteristic shapes and which allows the whey to drain away. They are then removed from the moulds, dried, salted and matured.
The cheeses are washed with various specific solutions over a period of several weeks (Epoisses is washed with Marc de Bourgogne, for example).

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