Ageing

Maturing is carried out mainly on wooden boards. This is a long process as the cheese must not be allowed to dry out and break the protective rind. The maturing cellar is therefore the hidden treasure of the cheese factory and the pride of the cheesemaker.

Cheese can also be matured in plastic bags or with artificial coatings such as paint or paraffin as frequently used in Holland. The wooden boards have no part in this process as grid shelves or plastic crates are perfectly suited for maturing.