Caring : Forming the Rind
Step 4 : Caring
Third Care: Forming the Rind
Some cheeses need word on their rind: Swiss Gruyère cheese, aged Mimolettes and Gouda, for example.
The cheese maturer picks them up individually and brushes them, removing any impurities, including any little clumps that may form naturally in the little craters on the cheeses’ rinds. This also allows him to observe them better and to slow their aging when necessary to avoid any deep crevasses forming in the cheeses, which would ruin the rind.
According to their analysis, the cheese maturers determine which cheeses have reached their prime level of aging, and which need to stay in longer.