CHEESE PRODUCTION

  • The milk from cows is collected in cooling tanks at +2 to +4 degrees.
  • The milk is brought to the diary farm through the closed pipe system.
  • The filtered milk is pasteurized at 72 degrees for 20 seconds.
  • Milk fat is set to 3% (standardization).
  • Calcium chloride, nisin colorants and cheese culture are added.
  • The milk is then left for fermentation at 33 degrees for 45-60 minutes.
  • It goes through curdling after fermentation.
  • It is then cooked at 55 degrees with water.
  • The milk in the form of curds is prepared for pressing.
  • The pressed cheese is salted for 2 days in salted water at 10 degrees.
  • The brine cheese is kept in the ripening room for 45 days at 8-12 degrees and %75-80 humidity.
  • The ripened cheese is ready to be consumed.