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Once drained and removed from the mould, the
cheese is left to dry slightly in the open air.
Then it is placed on lattices in a drying
room at 8 to 15° with a hygrometre at 80 90%.
During this maturation period, which
lasts from 6 days to 2 months, the cheeses is turned over several
times until it produces a thin, slightly wrinkled, film, that
is creamy in colour taking on a slight blue tinge towards the
end of maturation.
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Jacqueline Chevenet turnes over the cheeses
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