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Old closed railway tunnels have been converted into cheese cellars. In Cantal, exceptional cheeses are aged in these unusual places. The place is ideal to refine them.
It is a jealously guarded secret place. A railway tunnel of Saint-Flour (Cantal) has been converted into a cheese cellar. Geraud Brunhes, manager of the Maison Charrade, and Michel Magot, grader, come to taste Cantals aged four months. They are the latest to arrive in the tunnel, which Géraud Brunhes’ family has been operating since the 1980s.
Traditional and qualitative
“Tunnel ripening is the most traditional and the most qualitative. We are lucky to have the know-how in a tunnel that is very special, and that we pass down from generation to generation. in generation”explain Geraud Brunhes. The tunnel is 1 km long, with sometimes up to 100 meters of earth above its vault. The temperature is constant, between 9°C and 11°C and the air humidity is 95%. From the 1960s, refiners from Cantal took an interest in these vestiges of the SNCF line, between Saint-Flour and Brieux (Orne).
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