The hotter it is on the surface, the more the fleurine blows cool, humid air. The colder it is, the more air it sucks out of rock excavations. And when the outside temperature fluctuates between 0° and 10°C, it holds its breath. Through a set of doors and hatches, the ripener will regulate the circulation of air in his cellar, to achieve and preserve ideal ripening conditions.
Top, table, floor: this is the designation for the three levels of shelving that house the cheeses. These are arranged on edge, exposed to airflow, and rest on a plastic sheet that can be washed in clear water. The spans are of oak and many are original! Wood is an excellent humidity regulator: it captures humidity and then releases it if necessary. The fleurines, the wood, the ripener: if in addition everyone does its part…
The cellar is the master ripener’s secret garden. Leave it alone in the evening, among the spans, when not a rustle scratches the silence: it will immediately detect the tiniest anomalies. Let him observe the dampness on the vault and on the shelves, the puddle of water on the stone steps: he knows then where the wind is blowing from and when his cheeses will be ripe. The ripener, with his cellar, is in total affinity.