Vuonna 1999 Lina ostettiin Suomeen, uudet omistajat olivat Jari Kuusisto ja Reijo Mäkinen.
Manufacture still involves the same processes as in the past: draining the curd, putting it intomoulds, salting by hand, in two stages, using dry coarse salt and turning the cheese over several times, then pricking using long needles, as this airing of the cheese allows penicillium glaucum to developParaCrawl Corpus ParaCrawl Corpus