L’égouttage et le démoulage


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L’égouttage naturel dure jusqu’au lendemain matin. Les fromages perdent 80% de petit lait, notamment grâce au retournement des moules (deux fois), pour obtenir un fromage uniforme. Au cours de l’égouttage les moules sont retournés manuellement deux fois pour favoriser l’élimination de lactosérum.

Le démoulage

Le troisième jour, la texture du fromage permet le démoulage et la dépose des fromages sur des claies (grilles). Les fromages rejoignent ensuite une salle réfrigérée dite de « ressuyage » pour un séchage de surface. Cette étape permet au fromage de perdre encore plus d’eau.