1. Overturning

The cheeses are matured on shelves during a lenght of no fewer than 60 days.

During the ripening period, it will be practiced the quantity of overturns which is necessary to promote the correct ventilation of the cheese and to promote rind formation on each side of the cheese, thus helping to provide the unique features of a quality cheese.

2. Wrapping

Its purpose is to prevent the cheese from loosing its shape during the period of maturation and thus to prevent the creamy contents from spilling on through the rind.

The cloths will be changed as often as necessary to avoid the presence of strange tastes in the cheese and bad formation of the rind.