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Pressing the cheese tomme
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At each stage, the manufacture of Cantal PDO cheese must scrupulously respect the specifications of the designation. The pressing with the tomme press must thus be progressive and include at least two turns of the tomme. This term refers to the coherent mass emanating from the curd or coagulated milk. Executed properly, pressing results in an over 48% dry extract of tomme less than four hours after renneting the milk.
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