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The cows are fed with pastures of great quality the but of 700 m of altitude. Afterwards they happen to the room of milking.

The tank of cold is to scanty  meters of the room of milking.
Passes itself the milk of the tank of cold to the vat, where the milk warms up to  the temperature of settled is dated, process of fermentation in which the milk transforms into soft mass.
In the same vat it is cut up for afterwards to fill the moulds that are going to give the form to the cheese and are submitted to pressure controlled depending on the type of cheese, releasing the extra serum like this. We pass to the phase of salty, that depending on the type of cheese, it is introduced more or less time in a bath of brine.
In the phase of ripen the cheeses preserve themselves the temperature and humidity controlled up to his sale.

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