The cheeses are removed from the presses and put onto pallets which are then immersed in a bath of salty water for 2 or 3 hours, according to the size. Salting has several functions: it affects the taste, crust formation and is a preserving agent. The cheeses are then ready to be matured in the cellar where they will lose some weight in accordance with the age-old tradition of the "Angels' share".
