Hand-making Comté cheese :
collecting the curd in a canvas
M. Bevalot/Photothèque AMB
Collecting is now being done by a special pump or by a system of vacuum racking.
The curd is then pressed.
Once released from the mould each cheese is brine-salted and the forms are washed regularly.
The refining lasts for at least four months.
Such is the time required for the paste to slowly mature and develop its typical flavour.