1-8 Collecting the cheeses

In the past, cheeses were collected on the once-weekly market days: on Mondays at Besse en Chandesse and on Wednesdays at Egliseneuve d'Entraigues. And the farmers brought their own production to the maturer. Today, cheeses are collected direct from the farm in a concern for hygiene and maintaining the cold chain. This improvement means the cheese is not subjected to transport which could be a source of quality problems. The cheeses are collected one or twice a week, depending on what the farmer produces, and taken by refrigerated truck to the Paul DISCHAMPS dairy, Master maturer since 1911.