The soft cheeses differ from the hard cheeses in that the curd is ladled into the moulds.
These are left to drain overnight without pressing. The following day the cheeses are salted by placing them in brine.
Ripening is much quicker, weeks rather than months.
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Here you can see the process of soft cheese making at our farm. Click on the arrows to the left or the right of the image to move to the next slide.
