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Harmony between the five senses
How it's made

- Curdling
This may be said to involve the coagulation of milk after the addition of lactic fermentation agents or rennet. The curds contain fats and proteins and will turn into cheese.

- Draining
This operation separates the curds from the whey. It can be activated after mixing, cutting and pressing to eliminate any liquid still in the curds.The conservation and the quality of the cheese depend entirely on this operation.

Cheese has been made since time immemorial. It was produced even in prehistoric times and constitutes the oldest method of conserving milk by curdling.

But it was only in the middle ages that a wide variety of cheeses began to be made – principally by monks – reflecting the specific characteristics of differents regions.

The cheesemaking process consists of several stages



	- Moulding This gives the cheese, after pressing, its final shope. For this propose, moulds of various sizes and made of different materials are used. - Salting Salting is used to control the development of the micro-organisms that promote the development of the cheese and are responsible for its appearance, taste and texture. The salt is spread over the entire cheese. - Refining This is the final stage in the production process during which the cheese is brought to maturity. It may last for several months, depending on the type of cheese and the taste it should have. The cheese is often turned and washed during this period. This five operations, depending how they are carried out, result in various kinds of cheeses : soft cheeses, cooked or uncooked pressed cheeses and marbled cheeses.

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