Making the Cheese

The cheese is made from goat’s milk which is collected on a daily basis at the different livestock farms. After the automated milking process, the milk is transferred to cooling tanks where it is conserved away from bacteriologic attack. A few hours later, it is picked up by refrigerator trucks and taken to the work centre in Tuineje (Fuerteventura), where it is pasteurized.
Once it reaches the factory, the milk is placed in a vat where, after the addition of the specific ingredients for each type of cheese, it is coagulated. The curds are subjected to successive cuts, to achieve a grain size between 5 and 15 mm in diameter. After this, the excess whey is removed and the remaining curd is place in the moulds, the recipients will dictate the cheese’s shape and size. Next comes the pressing, which will remove the remaining whey and compact the curds.
After removing from the moulds, the process continues with the salting and is completed with the maturing and the conservation in cold store for periods of anything from a few hours to 6 months, depending on the variety. Once the cheese has reached the optimum degree of maturing it is packaged and labeled for commercialization.