The control of temperature is essential in several phases of the production of Cantal AOP cheese, as in La Grange de la Haute Vallée. For example, at the renneting stage, the milk that is still warm from milking must be maintained at a constant temperature varying between 86 and 93° F (30 and 34° C). Later, during the ripening phase, the temperature of the cellars intended for the cheese maturation must remain between 42.8 and 53.6° F (6 and 12° C).