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elaboration process
They lower the milk from the cold tanks to the drained tank, and the milk to the bain-marie to reach the necessary temperature in each type of cheese. After reaching the temperature they put the ferments and let stand for about three hours until the pH drops to its proper size, add the natural rennet and when this curd is cut the curd every morning, then it is molded manually. This cheese factory does not have any motorized means for cheese making, and all the processes are carried out manually, they have neither press nor saladero. Then the cheese go to the different chambers where they go around several times to acquire the appropriate maturation.
Cheese made with raw milk with 95% sheep, 3% cow and 2% get a fine and delicate flavor
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