1-6 Pressing process (second passage under the press)

Once placed in the mould, the cheeses are piled up and placed under the press. The pressing process lasts for 24 hours and the cheeses are turned after 12 hours so the shaping and cooling is consistent. This is why the Saint Nectaire is called a pressed cheese. The cheeses are then removed from the mould and placed in the cold room (the ripening cellar).

1-7 Into the ripening cellar

A temperature between 6 and 10 C°, the hygrometry system and ventilation - all controlled conditions - enable the surfaces of the cheeses to be cleaned a second time. The cheeses are spread out on stainless steel racks and stored in this way for a maximum of 7 days, before being collected by the maturer.