Chopping and salting the cheese

When the curd cubes finally reach the desired texture, the cheese-maker uses a grinder to get grains. The cheddar will then rest for approximately one hour before being coated with salt. This will eliminate the remaining whey, and ensure the conservation of the cheese and reveal the aroma.

With a round-tip fork, the cheese-maker spreads the salt to prevent breaking the cheddar grains.

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