c. Pressing the Saint Nectaire and its entry into the ripering celar
The shaped curd is removed from the mould to have the green casein oval stamp guaranteeing origin affixed. It is then salted and wrapped in a cloth, bound with metal so it keeps its shape during pressing, and then piled up under the press.
The pressing process lasts 24 hours and the cheeses are turned after 12 hours to obtain an even shape. Once this pressing operation is over, the Saint Nectaire cheeses are placed in a ripening cellar where the humidity level, temperature and ventilation are controlled; they remain here on stainless steel trays for a few days before being collected at the farm by the maturer.