Salting cheese with dry salt is a crucial step because it acts as a flavor enhancer. Once unmolded, about 0.17 ounce (5 g) of salt is sprinkled on both sides and the heel. The salting remains at the discretion of the artisan, and Janine Lelouvier carried out numerous tests in order to determine the right dose. Once salted, the cheeses begin their maturing process in a room between 50 and 64 °F (10 and 18°C).