Selection and coagulation

Immediatly after the milking process the sheep's milk is analysed and then selected. It is stored and transported at 4ºC to the processing plant where it is heated up to 30ºC and coagulated by means of natural rennet.

Curds and Filling

The coagulated milk, known as junket, is then cut into tiny pieces of courd (the solid part of the milk), and separated from the whey (the liquid part of the milk). The curds are then wrapped in a muslin cloth and put into moulds. A black seal made of casein (a milk protein) is put in place in order to identify each cheese with a number and series.

Pressing, moulding and turning over

After having been moulded, the muslin cloth is closed, and an initial pressing takes place. The cheese is then turned over and it is pressed again. With this pressing the excess whey is removed from the inside. The muslin cloth helps the removal to be more homogenous and effective.

Salting, drying and maturing

The cheese is then dipped in a solution of salt and water. After the salting process the cheese goes to the dryer where the water from the dipping is removed. Finally, the cheese is kept for months in rooms with an optimum temperature and relative humidity for the maturing process, during which the cheese is periodically turned over