Salting: nm After long hours of draining, the cheese is unmoulded, then left to dry in a warm, ventilated dryer. Then comes the salting.
Cheese can be salted in two ways: the first, called "dry salting" by sprinkling it with salt, and the second, called "by immersion", by immersing it in a bath of saturated brine.
- The salting of the cheese takes place within 24 hours after the molding of the soft cheeses.
- For cooked and uncooked pressed cheese, cheese salting...
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