The new curd then has to be smoothly beaten to obtain heterogeneous lumps of medium to large sizes. Then it must be left to settle, to dry, to increase acidity and to contract. The paste must be left soft and loose, leaving air holes to avoid excess compressing. The filled moulds must be left to drain under its own weight for 24 to 48 hours. After the draining, the salting begins which lasts three days.
Salt is distributed over the top, and left to be absorved.
After 24 hours, the cheeses are turned and salted in the same way on the other side. After two more days they are taken out the mould, salted on the sides, and taken to an airing room, where they must rest two to three weeks. The room must be fresh and well aired, to let the cheese develop a rind without molding, to intensify the acidity and to obtain the first lactic fermentation. After that, they are taken to the natural caves, where they must remain to age and cure for at least two more months. The resulting cheeses are cylindrical, weighting 4 to 8 lb.