The cheeses are molded, covered with cloth, and tightened by the wooden hoop before being pressed.
Until the next day, they undergo a force close to 1,000 kg: the curds bond together and the whey continues to drain, while the rounded face of the hoop forms the concave heel of the Beaufort.
Several turnings are performed to drain, tighten the hoop, and place the blue casein plate, ensuring the authenticity of the cheese.
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