1
Collection and transport: the farmers collect fresh milk in stainless steel refrigeration tanks where it is stirred. The milk is transported in a tanker to the factory.
2
Sanitised: before passing through the storage tanks, the milk is sanitised using centrifugal force.
3
Storage: the milk is stored in refrigerated tanks with temperatures of between 4 and 8ºC, for a maximum period of 24 hours.
4
Heating, mixing and setting: in this stage the milk's temperature is raised to between 32 y 35ºC, lactic fermenting agents and the curd are added and the mixing blades are turned on. After 10 minutes, it is left until it sets.
5
Cutting of the curd and draining: in this stage, metallic plates are used to break the curd so that the product may expel the whey.
6
Filling the moulds and the presses: the moulds are filled (white cloths and/or plastic moulds) and pneumatic pressure is used to force the mass to expel the whey)
7
Brine bath: in this stage, the fresh cheese is submerged in brine for salting.
8
Transfer to storehouses: the cheese is covered and transferred by refrigerated truck from the production area to the storehouse area.
9
Drying: the fresh cheeses are left to dry in the drying chamber in which both temperature and humidity are controlled.
10
Ventilation: the cheeses are dried in the drying chamber in which both temperature and humidity are controlled.
11
Ripening: the cheeses are put on ripening racks and are manually turned and spread using oil mixed with pepper. During this process both humidity and temperature are controlled.
12
Packaging, cutting and labelling: the ripened cheeses are vacuum packed - either in whole pieces or in portions - and are labelled.