![]() |
|||||
| Removal from the mould By the morning of day two, the cheeses have acquired their shape and texture. The ambient temperature is then lowered to prepare them for the temperature of the storerooms They are then removed from the moulds and placed on stainless steel racks. |
|||||
![]() |
|||||
|
|||||
| Drying The cheeses are placed in drying room where fresh air circulates permanently and dries them out. They are left to dry out for some forty hours and are then ready to go into the ripening room. |
|||||
| Fromagerie de Munster AOC - Jacques Haxaire - Affineur depuis 1929 68650 Lapoutroie - tel : +33(0)3 89 47 50 76 - fax : +33(0)3 89 47 26 37 e-mail : commercial@haxaire.com |
|||||