I'm just trying to make my first lactic cheeses (St. Marcellin). Currently they are starting his aging period and my question is: Do the cheeses have to be completely dried to the touch before starting his aging period like a hard or semi-hard cheeses, or can they have a bit moisture/sticky on her surface?
At 5 days old the PC and GC are growing ok.
Thanks for your help and sorry if my english is not correct.
With best regards