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The cheese is lightly pressed into baskets and then turned over and heated to firm them. After 8-10 hours it is salted and again after a further 24 hours. It can be eaten fresh or allowed to be smoked and mature for 20 days or more.
The cylindrical, slightly flattened cheese, has a diameter of 8-12 cm and weighs between 500 and 750 g. It has a light-coloured rind which becomes brown if smoked. The white has light holes with a sweet, harmonious flavour which is influenced by the type of pasture on which the cows graze.
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