Cheese Making Steps
Adding salt has several functions at this point in the process. It acts as a preservative, establishes a barrier against pathogenic microbes, but will also allow the cheese to develop its own flavor. It is thanks to salt that cheese can develop its rind. Salting can be done in several different ways: with dry salt spread by hand or in brine baths with water saturated with salt.
The cheese is in its ripening phase. Usually, ripening occurs in a cellar where humidity, temperature and ventilation are all controlled. This step is decisive for the quality of the cheese, since it is at this point that the texture, rind, color and taste develop to form a harmonious whole. This is when washing and refining come in.
Washing and brushing
During ripening, it is necessary to wash and brush the cheeses. For washing, the cheese will be surface treated by washing with brine (salt water). Brushing, meanwhile, is done gently with a brush specially designed for this purpose. The secret to the success of these operations? The treatment is done with the greatest care towards products made with love.
Don’t forget the tasting!
Our favorite stopover is without a doubt the tasting. This is where we can taste the fruits of our hard work. The great thing is that at this stage you don’t have to be an expert cheese maker to appreciate and recognize the great taste of cheese.