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Salers
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 Curds about to be cut in the wooden 'gerle' (vat). |
 Curds sitting at the bottom of the gerle ready for lots of pressing. |
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 Curds from the gerle are pressed, cut into four, stacked and re-pressed seventeen times and put aside. |
 Pressed curds from 2-3 makes are milled and salted together before going into large cheese mould for final press. |
