1. Milk collection

Our milk is collected from only one livestock from Tierra de Barros, right in the middle of Extremadura where the ewes graze in large meadows (dehesas) within green oak trees and green fields.

The ewes are fed following traditional methods.

The milk is gathered into isothem tanks. For a correct milk transportation, the milk must remain cold , in vacuum tanks, and the mechanical processing needs to be as cautious as possible, this is the reason why it is recommended that, during the transport, the tanks are filled up in order to avoid shaking and destruction of the milk molecules.

2. Making and addition of the rennet

The coagulation of the raw milk is made by adding a thistle infusion, well known in the area as «hierbacuajo» typical wild plant from Tierra de Barros. The coagulation temperature depends on the end product you want to obtain, ranging between 25ºC and 35ºC, and the coagulation length depends itself on the temperature and on the particular charateristics of the milk.

3. Cutting the curds and Draining

Once it is obtained, the curd is undergone to successive cuts till it gets the required grain size, separating the milk into solid curd and liquid whey.

The curd is undergone to successive cuts to facilitate the draining process and achieve the texture wanted by the master cheesemaker.

4. Shaping and Pressing

Once the whey has been eliminated, the curds are introduced inside plastic molds with suitable size, in order that the cheese already matured gets its distinctive shape,size and weight. Once introduced into the mold, the curds are pressed.

The pressure applied on the cheeses give them form and thin and smooth outlines.

5. Salting

It is important to point out that the salting is made by hand to give a better care and to give flavour to the cheeses, using always natural salt.