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@FixedCheese
^ My first cheese selling job was selling Comte for three years. I went to Fort St Antoine a couple of times. 80,000 wheels of cheese (when I was there in 2005) and robots to turn them. There was something very surreal about having lunch inside the fort and watching these robots through the glass window tirelessly working away! Claude, the chap 'ringing' the cheeses, could find holes in the cheese in seconds. He would ring it, score a circle, iron it and voila, a hole in the cheese, which isn't that common in Comte. Cold in there, too, no matter what time of year.