The young cheeses are put onto spruce boards and aged for at least 75 days in a humid cheese cellar (about 90% humidity) at a temperature of about 13-14°C within the geographical AOP region. During that time they have to be cared for and turned regularly. The cheeses are brushed with a mixture of saline and bacteria culture so that they form a smear on their rind, a process that promotes maturing from the exterior to the interior of the cheese. No colours or chemical surface treating agents are allowed.
