The first section shows the milking of one of the cows (as demonstrated by Jean Louis). Then we come to the mixing of the curds. In order to reach a curd-y consistency you add an enzyme found in the stomachs of baby cows which helps break it down. After the milk has settled in the large vat with this enzyme, you go in with your hands and break it apart into chunks no bigger than a kernel of corn. Next you let the curds settle to the bottom of the vat so that you have a nice thick layer on the bottom. You roll this layer of curds and cut the roll into however many rounds of cheese you intend to make. Then, insert the rounds you've cut into the molds and press the cheese into the molds in order to get rid of the liquid. Finally, you wrap the rounds in cheesecloth and place a weighted lid on top.
The part of the process that's not in the video is the rotating of the cheeses in their molds and salting them (this occurs several times per cheese over a few days). Once you finally remove them from the molds you place them in a temperature controlled room/cellar and allow them to slowly dry over a period of at least 3 months, flipping them every day and wiping off any mold that grows on the rind.
Each cheese is marked with a specific symbol for the month in which they were made as well as the day. This makes it easy to keep track of how old they are.
