After the surface of the cheese has been dried, they undergo “dry salting”, when they receive approximately 1.5 to 2% of their weight in salt.

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The salting of the cheese has three goals:

  • To ensure the cheese’s keeping qualities by removing all the whey
  • To encourage the ripening of the cheese through the development of surface flora
  • To improve its tasting qualities

After salting, the cheeses are placed in a ripening room where the temperature and humidity levels are strictly controlled. This stage lasts for 2 to 3 days while the cheeses dry.
This drying stage lasts for 2 to 3 days.