whey (le petit lait) drains from moulds
des pélardons (Canadians: think 'pucks of cheese')
pélardons and ashed pyramids (below) being dried
pélardons
pyramids, ashed and salted
tommes which we strained by pressing the curds (le caillé) into moulds
the tommes are wiped with salt water and placed in a cool, dry 'cave' where they will age and develop a rind
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Lydie's cheese ... selling well.
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