Manufacturing process

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  • Then, we add animal rennet to form the curd. This is the coagulation of the milk.
  • When the curd rises the perfect firmness, the curd is cut and removed. At this stage, two different phases are obtained: whey (the liquid phase) and curd (the solid phase, used for making cheese).
  • The cheese manufacturing is carried out in curdling buckets: the pasteurized milk is poured in and dairy cultures are added, which are responsible for lowering the pH and helping develop the characteristic flavours of the cheese.