MANUFACTURE

All of our products are farmhouse cheeses and follow the traditional recipe preserved by such a lot of shepherds and cheese masters born in our land. All the milk we use is provided by our own selected cattle and obtained by means of a mechanised milking process allowing the milk to be directly stored from the sheep udder to a refrigerated tank. This way, we can grant an hygienic preservation of the quality offered by nature and its pasture, as well as by the lactic bacteria and enzymes playing a main role in maturation process of these cheeses. This natural transformation, together with the traditional manufacturing technique recovered by our cheese master and the maturation process itself, make our cheese achieve such special taste and aroma that it becomes a unique product of excellent quality and limited production.

The steps to take:

Milking and refrigeration.

Milk is directly obtained from the sheep udder by a mechanized process, filtered and stored in a refrigerated tank to lower its temperature to 4ºC.

Coagulation and curd cutting.

Milk is brought to a cheese vat to form curds using natural rennet. To do so, milk is heated up to 30ºC and is kept at this temperature during 45 minutes (pasteurizing). Curd is repeatedly cut into small pieces similar to rice grains.

Draining.

Once the cut curd is ready, it is shaken and gradually heated up to 37ºC to ease the whey elimination.

Moulding.Curt is manually fitted into cylindrical moulds with different surface reliefs to create the “flower” design on the two flats sides and the “pleita” zig-zag design on the cylindric side. The moulding process consists of pressing the curd, giving it its final shape and eliminating the remaining whey.

Identification

Every cheese is identified with a casein plaque with a registration and serial number, giving an individual identity to every cheese.

Pressing.

Once the curd is placed into the moulds, cheeses are pressed to ease the elimination of all the remaining whey.

Turning.

After pressing, the curd is removed and fitted into the same mould again inverting the flat sides for a new pressing process.

Salting.

Cheeses are dipped in brine, composed by common salt (Sodium Chloride), during a period of time between 8 and 24 hours

Drying and maturation process.

Cheeses are kept in a refrigeration room to keep an adequate humidity and to remove any water excess. Then, cheeses are introduced in a humidity-and-temperature-controlled refrigeration room to grant a correct maturation process.