Now step this way into my cellar, this is where the cheeses mature very slowly in ideal conditions.  The first cellar you would visit when you arrive downstairs would be the washed rind cheese room.Those cheese as soon as they're coming here are immediately unwrapped and washed. We use different alcohol to wash them such as Marc de Bourgogne, Cidre de Ferme, white wine or sometimes brine.

Cellar

The reason why those cheeses are washed is to give them a creamier texture and their original flavour. I always respect the origins of the cheeses and the tradition which is their identity.We probably wash more than 400 cheeses individually each week. They're laid on straw mats to make the most of the air condensation with the help of the humidifier.After few weeks the cheese will start to express their flavours and texture , and they will be ripe enough to compliment your cheeseboard.

To visit the next cellar, please click here...