Finally , the cheeses are aged under cold and humid conditions avoiding mold , for at least two months .
Salting of the cheese is performed by rubbing the rind with dry salt or immersing the cheese in highly salted water for 24 hours .
The cheeses are aged under cold and humid conditions avoiding mold , for at least two months .
Salting of the cheese is performed by rubbing the rind with dry salt or immersing the cheese in highly salted water for 24 hours .