Le salage

Après le « ressuyage » (séchage de surface des fromages), a lieu le « salage au sel sec ».

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Le salage comporte trois objectifs :

  • Assurer la conservation du fromage en complétant l’exsudation du lactosérum.
  • Participer à la maturation du fromage par le développement d’une flore de surface.
  • Rendre à la dégustation le fromage agréable en bouche.

Après salage, les fromages entrent dans un hâloir où la température et l’hydrométrie sont contrôlées. Cette étape dure 2 à 3 jours durant lesquels les fromages sèchent.