Step 4:

The cheese is filled into forms

Yet the cheese-to-be still lacks a lot of the things that make it distinctive later on: its typical form, for example. To this end, the curd is filled into forms. Bergader has small and large, round and angular forms. Once the curd has been unified, the wheels are removed from the forms and inserted into a salt bath. This is an important step for rind formation and flavour.