With decades of experience, this master cheese maker and maturer uses the traditional method of salting cheese, from the moment the fresh cheese are received two days after being drained.
Some cheeses are salted in Ile de Ré salt and coated in ash, others in vegetable charcoal on all sides. The cheeses are then matured in dryers to allow textures and flavours to develop.
This measured expertise helps to develop the rind, the cheese and the colour until the desired flavour is achieved.
The master cheese maker and maturer controls the time, temperature and humidity in dryers. Cheeses are handled and checked daily to ensure that they are developing well.
Chabichou du Poitou
Ovale du Poitou Cendré
Mothais sur Feuille
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