The first step consists of curdling the milk from the previous evening’s milking, mixed with the morning’s. Once rennet is added, the milk forms a gel that must be cut using a curd cutter until the pieces are about the size of a grain of rice. Next comes the draining stage. Using a cloth wrapped around their neck, the cheesemaker plunges their arms into the still-warm liquid and gathers the curds with a linen cloth.

As soon as it is removed from the vat, the curd is placed into a mold. A casein label is then added to authenticate the origin of the product: green and oval for farmstead cheese, red and square for dairy cheese (made from milk collected from multiple farms). This label is affixed to the side of each wheel. The banding process then begins.

After one day under mechanical press, the cheeses are immersed for a day in a brine bath. They are then turned every two days on spruce aging boards. Finally, they require no less than 100 days of aging in a cool, humid cellar before they can be enjoyed.