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| 5. Shaping: The paste is then put into moulds. There is a wide range of formats, all cylindrically shaped, the diameters always being larger than the height. |
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| 6. Pressing: In this phase, which can be hand-made or done with the help of a mechanical press, all the liquid left in the paste is removed. |
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| 7. Salting: There are different ways to salt a cheese, for instance by rubbing the salt directly on the surface, salting the milk or letting the cheese float in brine. During this phase, the crust becomes harder, which protects the cheese and enhances the flavour.
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| 8. The affinage: Soft cheeses (left less than one week) or semi-hard cheeses (left more than 7 days), are consumed immediately or stored at low temperature. |
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