10. Remove cheese from the press. Carefully peel off the cheese cloth.
11. Trim top with a clean knife to get a smooth surface.
12. Sprinkle the entire surface of the cheese with salt and gently rub the salt in with your fingers.
13. Wrap in a clean tea towel and refridgerate for 1 - 2 weeks, replacing the towel once daily if it is wet. At the end of 1 - 2 weeks, the outside surface of the cheese should turn slightly yellow and should be dry to the touch. The time this takes will vary with the conditions inside your fridge.
|We decided after a few hours to remove the rack due to some sagging in the cheese.|