First of all you find the goat milk, the first material which is white and lukewarm and it is lively.
Mouldered with a ladle in special shapes called « faisselles » letting out all the additionnal water, this becomes what we call the fresh « tommes » which could be tasted as soon as possible.
But at this stage, this cheese has to be put on racks, take air and with the colour of time it will become a picodon, just 14 days after.
This time of refining will be of one month more, while during this time, it will be cleaned and dried, then conserved in a special dampy cellars and that will become the Picodon like it is made in the area of Dieulefit, and will give to it a special hard taste with an AOC label.