LE CASEUS DEI

Some explanations:

* The cellar: Natural or artificial place, with often important hygroscopy, where refining proceeds. .

* Refining: It acts of the period during which the cheese in cellar, at temperature and constant or evolutionary moisture, will receive many care, reversals, brushings, washings with water salted, which will bring it, under the effect of the leavens, yeasts and moulds, with perfect maturation and ready with tasting. The duration of refining of a grinding stone of County (cheese with cooked pressed paste) is for example 3 months minimum whereas that of a Camembert cheese of Normandy (soft cheese) is 3 weeks.

* The refiner: That whose trade is to buy cheeses young or known as white in order to bring them, by its knowledge and its art, on their best level of maturation. Its work is determining in comparison with cheeses of mountain (Frank-comté, the Alps, Central Massif) but also for all fragile cheeses like Munster, the Bries with believed milk or goat's milk cheeses.

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