This is an old way of stocking cheeses after they are made. They have to lie there for months to years, depending on how old the cheese has to become. It is not the way they do it now-a-days anymore, but we saw this in the open-air museum. I think health inspections will not agree with this anymore..... too much risk for contaminations etc. I wasn't able to take a photo inside so I used the entrance door as a frame; a good solution I think.
||Canon EOS 300D DIGITAL|