Manchego Cheese making

1. Milking and milk cooling
We proceed to extract milk from the udders of the sheep, either manually or mechanically, then filtered and placed in cooling tanks to lower its temperature to 4 ° C.

2. Coagulation and cutting of the curd
The milk is transferred to the vats where it is curdled using rennet or other coagulating enzymes. For this process, milk is heated to 30 ° C and maintained at that temperature for 45 minutes. The curd is then cut to obtain successive similar to small grains of rice.

3. Draining of the curd
Stir the batter and gradually warms to 37 º C in order to facilitate the removal of the liquid or serum.

4. Molding
The curd is put into cylindrical molds of reliefs available for printing on the flat sides of the cheese "flower" and on the lateral surface the "lawsuit".

5. Identification of cheese
During this operation comes to the placement of casein, its serial number that identifies each individual cheese

6. Pressing
Once the curd in the molds, it is pressed to facilitate the removal of whey from the interior of the mass.

7. Flipped
After a period of time in the press, the curd is removed from the mold (it will be cylindrical) and, reversing the position of the flat sides of the cylinder is then inserted on it to submit a new pressing process.

8. Salt
The following process is used inmersión.Se salting by sodium chloride and length between 24 and 48 hours.

9. Drying and curing
The remaining pieces of cheese in places with adequate moisture to remove excess water. Are then put in chambers with controlled temperature and humidity to facilitate the proper maturation of the cheese.