6 Placing filled cylindrical moulds (or hoops)
onto shelving. Note the draining holes in the moulds. These will be
turned several times a day for the first week and then less regularly
for around 5 weeks to ensure even draining of the remaining whey.
8 At about 6 weeks of age each cheese is pierced
with stainless steel needles to allow air to enter the body of the
cheese and activate the blue cheese mould and so commence the magical
veining process.
ENGLISH
AMERICAN
FRENCH
GERMAN
ITALIAN
SPANISH
EMAIL US
