Every day, as soon as the morning cows are milked, La Grange de la Haute Vallée cheese dairy transforms the milk into cheese. The manufacture of Cantal AOP is only allowed with raw or pasteurized milk. It is first warmed to between 89.6 and 93.2° F (32 and 34° C) or heated for about thirty seconds at 163.4° F (72° C). The milk is then renneted with calf rennet to allow its coagulation.