Step 4 : Caring

Sixth Care:  Transmitting the “Flowers”

This step is done mainly to cheeses with natural rinds (natural cheeses, with ashes or herbs).

Our cheese maturers’ action is to master, sprinkle, transmit and develop the natural cheese flowers.  The flowers are the natural and “noble” varieties of mold that are present in the cellar and which enrich the cheeses.

Then our cheese maturers transmit the flowers present in those aged the longest to the “younger” cheeses.  A week or two later, small patches of mold begin forming on our young goat or ewe cheeses.

If need be, we then proceed with a drying out by ventilation of the natural rinds.  All of the care brought each day of the year to our cheese by our teams is carried out by their passion.