Dairy Art
FROM MILK TO CHEESE
mixing
curdling
cut of the curd
warming
extraction
cut
splitting in two equal parts
forming
moulding
placing in brine
extraction from brine
drying
shipping cheeses for ripening
rating
storage
ripening
cleaning and cheese rolling
ripening
sampling
cleaning
palletising
final product
THE TASTE OF TRADITION
BROCHURE
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