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The cheese is produced by pressing the curds into a flat disc, and allowing it to dry in the open air. The surface is rubbed and salted several times for a few days and then soaked in brine, giving it its natural rind. It is matured for a few weeks only.
Having a slightly sour and salty flavour, the cheese, has a smooth, eyeless texture. It is about 10 – 15 cm in diameter and 2 cm thick.
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