The transformation of milk into cheese is quite a long procedure and above all it is very difficult to monitor. It requires strict measures and impeccable organisation. Our cheeses are handpicked and our know-how is renowned throughout the whole region. We won't go into detail regarding this production, in order to safeguard certain secrets. However, we will show you some stages in photos...
In the first place, the Escanecrabe goat cheese that many find delicious. The cheese is made from our goats' milk, taken delicately and then matured (this means that the production begins) in vats. The milk arrives unpasturised at the cheese dairy, where its metamorphosis takes place. Up to this point, there is nothing extraordinary; it's a thousand year old process, except that in the beginning we curdled the milk in rock cavities, whereas today we use stainless steel vats (EEC requirement). Then it is the work of an artist: We mould the cheese (with a ladle), turn it, add salt, watch and scrutinise it until it becomes "cheese", as a precious stone worker cuts and polishes the raw stone to obtain a diamond in the window display.
The latest arrival
The latest arrival, the Escanecrabe goat tomme, is more recent in the history of cheese. Here, skill and experience are required, as everything (or almost everything) takes place in the space of an hour. The hot milk is worked in the vat to obtain small particles that are placed into a mound and then pressed. Immediately afterwards, the "maturation" process begins, slowly (up to 12 months), in a dark and humid cellar (the numerous cultures at work there love it).