The third and last cellar is probably the coldest one as the temperature is about 8 to 10 degrees Celsius. I call it the goat cheese cellar as the predominance is actually the goat cheeses.As said before for the first room all the cheeses are unpacked soon a sthey arrive and they will be put on stainless steel grilles and trays.I think it's probably my most difficult cellar to maintain at the same conditions as the cheeses are more fragile.

Cellar

They will be turned twice weekly and the natural mould who grows on their crust will be well looked after for the taste to develop nicely.The cheeses will mature for two to three weeks and they'll be displayed at different stages of ''affinage'', which going from very fresh to extra matured.This is how all the different flavours will be enjoyed following the seasons and recommended to you by offering you the best texture and taste you are looking for...