The workmanship is a process sufficiently long and complicated so it is better to explain by dividing it into different points.

Collection of milk:
The collection of the milk takes place every morning at sunrise, allowing the milk to arrive to the cheese factory on time to be manufactured during the morning hours, by using one of our specific trucks. The collected milk is the one produced in the farms of the area, so this allows us to maintain the traditional taste in our products.
 
The workmanship of the milk:
The workmanship of the milk begins immediately after its arrival into the cheese factory, the milk is pasteurized, which means being brought up from +4°C to +73°C and after that to +35°C to eliminate all possible pathogenous bacteria, then brought in the boiler (a steel tank for the milk). A portion of curd is put in the milk inside the tank, it takes time for the milk to come to coagulation (20 minutes almost); at this stage, two mixers are turned on and they rotate around themselves and cut the paste that has been forming.
 
The manufacture of the paste:
When the paste in the tank has come to a certain consistence, the tank is emptied and the curd is distributed in different moulds. Subsequently, the cheese-vat in the moulds are put in the trolleys and put upside down different times to permit to the cheese to come to shape.

Manufacture of the whey:
The whey, the liquid part remaining of the milk after taking out the curd, it is put into proper containers and heated up to +80°C. In this way the buttermilk curd is produced. The buttermilk curd paste comes up from the serum and when it gets more consistent, it is taken out by using proper baskets.

The salting operation of the cheese
:
The cheeses are been salted for different reasons but among the principal we recall the following:
• the formation of the crust
• to preserve the cheese slowing down the bacteria development (salt is one of the most used preservatives used in the past)
• to enhance nutritional value of the cheese bringing an essential element to human diet

The principal salting methods are:
Dry: throughout rubbing the surface of the cheese with salt, that in contact with its natural humidity it melts penetrating inside of the cheese itself.
By immersion of the cheese in brine (tanks containing solution of water and salt) for a determined time, according to the type of product.