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As a general rule, the casein labels are placed on top of the cheese or else on the heel, just before the pressing phase.

Pose en talon

PHOTO CREDIT : SFAET


Several labels can be combined in order to supply the data necessary for keeping track of the production and for identification of the cheese (AOC).
 

PHOTO CREDIT : SFAET


Most often, the labels are positioned manually by the operator monitoring production. The operator thus prepares the labels necessary for the day's production and enters the information concerning production in a record. Traceability is thereby ensured throughout the life of the product.


Large production units can use an automatic labeling system.
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