カビの白い膜が出てきています。表面全体も薄くオレンジ色になってきたようです。
表面の白い膜をウォッシュして拭き取り、ひっくり返して保存します。
これを3〜5日おきに繰り返して3週間ていど熟成し、チーズが柔らかくなってきたらチーズが広がるのを防ぐため縁を帯状の材料で縛ります。
A white film of mold has appeared. The entire surface also appears to have turned a light orange color.
The white film on the surface is wiped off in the wash, and the cheese is turned over and stored.
This process is repeated every 3 to 5 days for about 3 weeks, and when the cheese is soft, the edges are tied with a strip of material to prevent it from spreading.