The fabrication

We have chosen the technic that takes 24 h. You need just a little bit of rennet (2cc/10 l milk), a small amount of yesterdays petit-lait for natural culturing with help of ferments lactiques .This gives the typical taste of territorial cheese and a fine structure. The milling is done by using a madle. Moulds are filled up, then you wait . Later in the day you need to salt it, to turn it and to dry it (12°&60 % d’Hygrométrie), 24h later you can sell your cheese or you can refine it (8°& 90 % H) you'll get different taste.