Cheese Making - Page 2

During the next few days the cheeses are turned, salted and given a protective coating, which allows the cheese to retain some of its moisture and reduce cracking.

Each cheese is labelled with the date on which it was made and is placed on shelves in a temperature-controlled store, where they continue to be turned regularly, for a minimum of three months. It is during this maturation period that the full flavour of the cheese develops.

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