Once delivered to Virginie’s cheese shop, those cheeses will be matured in curing cellars from 15 days up to several months, depending on their variety ;
Virginie’s favourites ? when cheeses are
« done » : meaning that a cheese is at the peak of its flavor. Each cheese is watched closely to determine the precise moment when it should be delivered. Keeping in mind that no cheese improves through being kept too long,
So please remember when you enter into her cheese shop, if Virginie happens not to be there, she may be is in the mountains or in a in barn the Alps or just in the cellar!