Maturing wheels
The cheese wheels are carried here daily and stored on the shelves for a 7 to 10 days period. In 1925, there were 7 to 9 wheels that would be turned by the cheesemaker, or a helper, so that they would keep a well-rounded shape. According to an article published in 1906 in the Progrès du Saguenay, Adélard Perron’s maturing room is technically speaking one of the best in the county. As a matter of fact, the insulation of the room enables the cheese-maker to maintain the room temperature at 12 C and consequently, retain the moisture level of the cheese wheels.
You will find at the left of the exit door the marking table for the cheese wheels.
C3.0