After the fresh milk is collected
from farmers it is tested in our modern laboratory,
which not only defines the milk quality but also
prevents the risk of any possible diseases. The
whole process starts with the milk. The better
the milk, the better the cheese.
Quality does not involve just
taste and gastronomy but also food safety. Pasteurization
is a key moment in cheese making process. The
heating of raw milk to a specific temperature
for a set period of time destroys disease-causing
bacteria.
Everything is done correctly
in our high technology equipments by a professional
staff. |
