Division 4.5 Method of production

The milk must be produced, and the cheese must be manufactured and matured in the geographical area.

Manufacture still involves the same processes as in the past: draining the curd, putting it into moulds, salting by hand, in two stages, using dry coarse salt and turning the cheese over several times, then pricking using long needles, as this airing of the cheese allows penicillium glaucum to develop. The cheese is then ripened in cellars for at least four weeks for the large cheeses and a minimum of two weeks for the small cheeses.