
The fresh pyramid is coated with ash. Ash inhibits the development of acidity on the surface of the cheese, which is a natural part of the cheeses maturation process. Then, the cheese is placed in the maturing room allowing the growth of white mould to grow on the surface. By this stage, the flavours through the cheese have grown and developed. Its texture is velvety smooth. The cheese is touched with salt which adds an effervescence to its flavour.

