The cheese processing of milk at La Grange de la Haute Vallée follows a dual dynamic. On the one hand, it remains artisanal and respectful of the traditional methods and local flavors. On the other hand, it is carried out with modern equipment in order to meet the specific requirements and health standards of the three Auvergne PDOs produced there (Cantal, Salers, Bleu d'Auvergne). The maturing of cheese is shared between the cellars of the exploitation and those of external master refiners.