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After pressing, the cheese is placed in an 18% saturated brine for about 18 hours, being turned halfway through. Making sure that the cheese doesn't float too high can involve sprinkling cheese salt on top.
Upon completion of the brining, the cheese is set to air dry for 2-3 days or until touch dry, which is essential to form a protective outer layer.
Maturation of the Cheese
Once the cheese has dried, the maturation process begins. Storing the cheese in a ripening box at temperatures ranging from 10 to 12 degrees Celsius with high humidity (85-90%) creates perfect aging conditions. During the first week, the cheese should be turned daily to encourage even maturation.