In the pasteurization tank ,appropriate heat treatments are performed so that the milk is in optimal conditions for its elaboration.
The milk is subjected to a temperature of 65 degrees for half an hour , thus ensuring a softing heat treatment to avoid damaging the cheese particles . It is then lowered to a temperature of 35 degrees to add rennet and ferments
Cheese making is based on coagulation of milk protein by the action of rennet , forming a uniform gel -like pudding appearance , which is cut to remove regulated amounts of serum. Then it is salted , molded , pressed and matured .
Once the milk is curd,it is cut and chopped by a uniformly lire , first with the vertical lira and then a horizontal knife , then with a shovel to remove most of the serum. To produce soft cheeses and cured , the cuts are made smaller
ENMOLDADO AND CURATION
Reached their optima peak, the chopped curd is placed in molds or on the napkins, depending on the format to be processed. Fresh cheeses are presented in four different formats that are stored in a cold chamber for daily use.
Matured cheeses are moved away in brine for 24 hours and enter the ripening chamber being monitored daily , turning and rubbing the mold to homogenize . The semi- cured cheese is on camera for 20 days , and the cured cheese for about two months . Then packageing is required