1-4 Going to the moulder (first passage under the press-moulder)

The cheese maker cuts pieces of curd in the vat which are then collected by hand and placed in the moulds. By pressing the curd, this operation enables a greater quantity of whey to be extracted, while at the same time keeping the correct proportion of water. This process gives the cheeses their shape.

1-5 Salting

Once out of the moulder, the cheeses are identified with a casein stamp displayed in the centre of the cheese and giving the production number and the producer's code. They are salted on both faces and wrapped in a cloth to facilitate discharge of the remaining whey. Then they are placed in a mould fitted with a wicker tray (stainless steel hooping) enabling the cheese to keep its shape during the pressing process.