Setting the cheese

Once the clotted milk has reached the desired acidity, the milk is set traditionally, shaped gently with a ladle, in containers of various forms, depending on the specific cheese being made.

Setting the cheese is a very delicate yet essential operation : it's success depends largely on the homogeneity of the curdled milk, after maturation.

Once they have been set, the cheeses will begin ripening, draining in their containers for two to three days. During this time they will be turned over twice daily and sprinkled with dry salt on the bottom and sides.