I believe that's the literal translation :-) (and also exactly what you do -- drain it for 24 hours, dry salt it, age it). I actually just made one last week and have it ageing in my cave. Not exactly sure how to go about it as it's super high moisture. I've heard that you can age it for quite a while and make a grating cheese out of it if you want. Or you can eat it young... which I think I'll probably do. I had a sneaky taste of a corner of mine and it taste quite nice.