Rennet is a natural coagulant which is gently stirred into the milk to set the curd.

Feeling the set of the curd. Once coagulated the curd continues to acidify, gradually bringing flavours.

The curds are cut into cubes to aid the drainage of the whey and are carefully ladled into the cheese moulds.

In under two hours of ladling the formed cheeses are turned within their individual moulds.

The formation of the rind mould, geotrichum candidum, helps to break down the cheese proteins, expressing flavours of the Montbéliarde milk.

The cheeses are all salted with dry salt, turning by hand to salt both sides before they are put in the maturation rooms.

When the cheeses are one week old some are selected to be St.Cera and are placed in wooden boxes ready to wash the rind.

St.Cera is washed in a weak brine solution to change the ripening environment, encouraging stronger flavours and colours.