 The cheese is twice salted using fine, dry salt.The cheese is left to dry for at least fourteen days, although four weeks is more common.Cheeses labelled with "affinage méthode Dieulefit" (after the commune of Dieulefit) indicates that the affinage included hand-washing the surface of the cheese with water, following which the cheese is left to mature in covered earthenware jars for at least a month.