Cooling, brining and packing

LThe stretched-cheese balls are cooled in a cold or iced water tray to fix their shape.

If the stretched cheese is a fresh product, it will be put in brine consisting of whey and salt. Optimum preservation can be assured by bagging and sealing in a packing machine ; ideal for the making of mozzarella

Depending on the particular stretched-cheese process, the product can be garnished with cream (burrata), dried or smoked!

Photo taken at : Ferme d'Opal