Maturing consists of the cheese resting for a certain period of time in conditions that allow it to take on aromas and flavors thanks to a complex of fermentations. During this period, the temperature, humidity and air exchange of the place where the forms are stored, i.e. the cellar, are fundamental, as is the intervention of the cheesemaker, who must salt the forms, turn them upside down, clean them of mold and scrape them.