Production process
- 1. Milk collection
- 2. Preparation and addition of rennet
- 3. Curd Cut and Draining
- 4. Molded and Pressed
- 5. Salty
Maturation
Expedition
[...]
He milks the milk in a branding,
although rough, very clean and neat,
choosing wisely and wisely,
according to his experience,
the fattest and healthiest sheep,
and he makes the gray crumbs for dinner.
Then for giving me
he usually rustically introduces me
an overflowing basin
of recent curd;
and he puts to the dogs, in a cauldron
the abundant whey,
that in the esparto girdles he has distilled
the cheese of that day manufactured.[...]
Francisco Gregorio de Salas, "Observatorio rústico" 1830.