Cooking, streching, salting and moulding

Curd is conveyed into a steel mixing container filled with hot water and the curd is worked until they are smooth, elastic and free from lumps. The mixing water is normally saved and separated with the whey to conserve fat. Stretching and mixing must be thorough.

The curd then enters the moulds; to stabilize the shape of the cheese and facilitate emptying the moulds, the moulded cheese must be cooled.