Ripening

This refers to the period of time in which the cheese is stored in a cellar, at a constant or changing temperature and level of humidity. It is the period of time in which the Reblochon will be tended, turned, washed with salt water, and which – through the action of enzymes, yeast and moulds – will culminate in the perfect point of maturity, ready for consumption. Through their know-how and the practice of their art, the ripener’s job is to develop young or so-called “white” cheeses to reach their perfect level of maturity. They play a decisive role in terms of the Reblochon produced.