Mature cow and goat cheeses

more than 10 years carrying out this activity.
Belongs to the Association Chamber of Tourism/Association of Organic Producers
Description
We are an organic farming farm, we produce our milk, we make cheeses and we ferment them, they get 4 types of cheeses. Our production is environment friendly.

How did they learn to do it?
In the past, he developed a project where cheeses were made, where a Swiss came to provide training on how to make cheeses.

How do you do the activity?
You must have the milk available pasteurized and the ingredient with which it is possible to make the cheese that is known as dairy culture and rennet. The serum is extracted, the temperature is raised while it is beaten, when it is set, drained and pressed, the cheese should be turned every 10 minutes during the first day. The second day the cheese is placed in a brine and then each type of cheese is placed on a different table, the cheese must be cleaned every day to remove mold and is kept in the room for three months or more to achieve maturation.