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THE "CURÉ NANTAIS" MAKING OF

Just arrive at cheese factory,
the milk is slightly warmed
in copper tanks.

We obtain curdling
by natural calf rennet addition.

Then the curd is
cut into strips then
small grains.

The cheese assumes,
its shape during
the molding
step.

Turnarounds are practice
at regular
intervals
before
release.

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