please solve question #06 and question #08.

5. Connect the salting method to the relevant description: Soft cheese salting This is used for semi-hard and hard cheeses. The firm curd is removed from the Dosud and immersed in a salt solution, strong enough to float the cheese. They are removed from the brine bath and allowed to dry out. Once dried, sufficient salt has spread through the cheese Brine salted cheeses Usually the salt is applied to the curd before pressing, in rare cases after the cheese has been removed from the mould Hard pressed cheeses These are rubbed with salt on the outer surface once or twice. The salt will then penetrate the cheese and help the formation of the rind Blue vein salting Examples include Cheddar and other English cheeses which are usually pressed for -3 days. To stop acid development and to help preservation, salt is added after the curd blocks are milled, approximately 1.5-3% of the weight. The mixture is then pressed and allowed to mature 7. Examples of fresh yoripened cheeses include: Tick the correct answers) Ricotta Mascarpone Mozzarella Feta Provolone Quark Neufchatel Cottage cheese 8. Connect the stages of ripening to the correct descriptions: Stage 1 (up to 3 weeks) Chalk line disappearing - cheese soft throughout Stage 2 (3 weeks) The curd under the rind has softened, still with a chalky centre Stage 3 (minimum 6 weeks) Chalky curd throughout cheese