Ripening is the maturation stage of cheese, during which it develops its flavors and acquires its final texture. For Salers cheese, this phase lasts at least three months but can prolong up to two years. The fourmes mature in cellars with high levels of oxygen and humidity, whose temperature does not exceed 57.2° F (14° C). They are turned and wiped twice a week so that the salt penetrates well and the rind develops evenly.