Cutting, stirring and pressing

The curd is cut with a harp to obtain 2 cm cubes.

The curd and whey are stirred three times at ten-minute intervals during which time the surface of the curd grains solidifies. After the last stirring cycle, the curd grains are left under the whey at the bottom of the vat where they agglomerate and are pressed under the whey’s weight.

Photo taken at : Ferme d'Opal