Among the other installations are the pressing board for three cheeses, the wooden cheese "cacolets" against the back wall, the square moulds into which the serac from the whey is pressed, the cask containing the acidified milk used to produce serac (placed close to the fireplace so that the heat aids fermentation). The cheese cellar is cut directly into the rock itself, guaranteeing the freshness of the cellar. The cheeses are carefully tended - they are seasoned and regularly turned until they are divided up, at the height and the end of the grazing season.
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