The good temperature,

good salt never lies

The coagulation, at that stage, is pour into polyvalent vessels then the rest process starts into a 29°C room controlled temperature with constant humidity.

Here for few hours the serum bleed out.

The respect of time and temperature is crucial, for the taste and for the dough consistency.

After the stewing step, the next process is the salting one where the smooth osmotic process act upon the salt naturally present into the product. The time request for the salting is directly depending of the weight of the cheese.