Linen cloths are used to line the molds of the Cantal PDO fourmes. Once the cheese has been molded into a cylindrical fourme, its wrapping in a linen cloth favors the care to be given to its smear rind. This rind must indeed be regularly rubbed with a solution of water and salt. It promotes the development of a surface halophilic (salt-loving) flora essential to the appearance and aromas of the finished product.