During the pre-maturing phase, Comté cheese is only salty on the surface. As it dissolves, the salt deposited on the surface draws water out from the body of the cheese and is what determines the surface microflora. The cheese is rubbed three times a week. Thus forms the crust, a real protective shell rich in surface microflora. During the maturing process, the rounds of cheese are monitored individually and transferred to 3 or 4 different cellars with special air conditions that bring out the best flavours.