Varieties of cheeses
Aged sheep's milk cheese D.O.
Cured sheep's milk cheese D.O.
Aged sheep's milk cheese
Cured sheep's milk cheese
Cured blended cheese
Iberico semi-cured cheese
Soft blended cheese
Soft blended cheese light
Soft blended bifidus cheese
Semi-cured goat's milk cheese
Soft goat's milk cheese
Cheese delights
- Sheep cheese (unpasteurised).
We are the leading producers of ZAMORANA CHEESE WITH DESIGNATION OF ORIGIN - Blended cheeses with cow, sheep and goat milk.
- Goat cheeses.
The range of our cheese goes from “Mild” with seven days maturation, to “Aged” with 12 months’, passing semi-mature and mature along the way. The variety of formats is enormous: 550g cheeses, 1Kg cheeses, 3Kg cheeses, half cheeses, cheese wedges, blocks of cheese and cheese slices in trays.
RECEPTION OF THE MILK
The milk is received at the production plant. This phase can be broken down into various basic activities before the manufacturing process:
- Verifying the maximum quality of the milk through analysis.
- Cleaning the milk.
- Chilling the milk received.
- Storage of the milk in refrigerated silos whilst it awaits transformation.
PASTEURISATION
Thermal treatment which consists of heating every particle of the milk during a short period of time until it almost reaches its boiling point and then rapidly cooling it afterwards. This process destroys pathogenic microorganisms detrimental to the health of the consumer and reduces the bacteria, without altering the composition and qualities of the milk.
COAGULATION
Coagulation consists of stimulating clotting or gelling through the addition rennet. These clots are called the curd. In the process of the clotting of the milk, the liquid whey separates from the curd.
CUTTING AND FILLING OF MOLDS
Once the clotting has finished, the curd is cut using instruments known as 'strips'. Once separated, the curd is introduced into moulds. Through drainage and agitation, the curd is freed of the whey.
PRESSING
The phase in which the excess brine drains out of the cheese and it dries for a variable period in a specialised drying room. The cheese is then placed in a finishing room for more or less time.
Here the temperature and humidity are constantly controlled to ensure the quality and maturity of the cheese.
SALTING
Once the pressing has been completed and the pieces have been removed from their moulds, they pass through a salting process via immersion in brine, thus absorbing it through moisture.
AIRING AND MATURING
The phase in which the excess brine drains out of the cheese and it dries for a variable period in a specialised drying room. The cheese is then placed in a finishing room for more or less time. Here the temperature and humidity are constantly controlled to ensure the quality and maturity of the cheese.
ANALYSIS OF THE FINAL PRODUCT
Once mature, the cheese undergoes an analytical check, to verify its quality and safety.
Once it has passed this analysis, the cheese is DECORATED, PACKAGED and LABELLED all ready for its SHIPPING to various points of sale.
