| Summary: | Camemberts, livarots and pont-l’évêque are still largely part of the characterizing components of the pays d’Auge. Between Saint-Pierre-sur-Dives and Livarot, many hâloirs or cheese maturing rooms attest the importance of that bygone and often poorly documented agricultural production. A mere architectural examination of these buildings allows us nevertheless to determine which kind of cheese had been matured in which building. It gives us also a whole new perspective on the commonly received principles about the arrangement of the buildings, especially the setting of their apertures, and points the fact that the technical prescriptions from the 19th century that have been spread through the scientific societies have had no follow-up.
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