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Shaping the cheese
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The whey contained in the layers of curd must flow out slowly without pressing them. This draining is done in molds perforated with holes placed in staggered rows. After at least 6 hours, the cheese is unmolded and placed on a wooden mat. A small metal plate is placed on it to complete the process. It weighs about 0.17 lb (80g) and provides a flat shape to the cheese.
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