The cheese is ready for processing.
It's inserted in cylindrical containers ...
... and after it's lowered into a cave
After the first few meters, from the platform it will continue the journey ...
... on the bottom of the abyss, to 70 meters deep.
In the shelter of a roof it's hung to age ...
... it is hung in nets to alleviate the difficulties turn it over.
At 9°C degress and 90% constant humidity...
... it passes four months in absolute darkness and silence.
When ready, it became Jamar, a cheese with unique characteristics ...
... it comes out of the cave ...
... And carefully brushed and cleaned it is ready to be tasted.
