After coagulation (See this word), the curd, smooth and not swollen (a sign of contamination), is separated from the water. It is put into molds of shapes chosen according to the type of cheese (bûchette, pyramid, palets), or put in bags (or sachets for the little ones) for draining and salted in the mass.
(0,4 to 0,8% salt) before being ground...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.