| The milk arrives | |
|
We pasteurise it in order to destroy harmful bacteria |
| The milk is transfered in the cheese vat | |
|
The enzymes coagulate the milk |
| We cut the gel in small pieces | |
|
We stir the curd to remove excess moisture |
| We remove the cheese curds from the whey | |
|
The curds are placed in round moulds |
| The curds are pressed into cheese blocks | |
|
The excess cheese around the edges is cut |
| The cheese blocks are placed on trays | |
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Then the trays are placed in brine until the cheese is salted to perfection! |