Our elaboration process
Every day, in the early hours of the morning, the animals are milked by means of automated milking, with manual monitoring of the perfect state of the milk in each udder, in order to collect the best milk.
2. Transport and collection
Once the milking has finished, the milk is transferred to cooling tanks where it is kept free from bacteriological aggressions. A few hours later, isothermal tanks collect the milk and take it to the processing centre.
3. Arrival at factory
After a rigorous laboratory analysis, the milk is discharged into conservation silos, from where, after pasteurisation, it will go to each processing vat either to produce fresh cheese or cheese to be matured.
Once the milk is passed to the processing vats it is coagulated and the large curd mass is subjected to successive cuts, until a uniform grain size between 5 and 15 mm in diameter is obtained. On the other hand, the line of Burgos-type Fresh Cheeses uses directly the fresh milk and rennet to produce some exquisite cheeses at the moment.
5. Mould filling
Later, the excess whey is extracted and the resulting paste is filled into the moulds or small containers that will give the cheese its shape and size.
After the dough has been removed from the mould, the process continues with the salting, introducing them into brine, a process that protects the cheese and gives it firmness and the right touch of salt.
8. Maturation and presentation
The elaboration ends with the maturation, the conservation in chambers during periods that go from a few hours to more than 6 months, depending on the variety. During the ripening process, the different coatings are applied to the cheeses. This process, together with the previous one, depends to a great extent on our master cheesemakers, authentic tuners who, after numerous “turns”, manage to ensure that our customers can take a high quality cheese into their mouths.