DEVELOPMENT

The process begins with the collection of milk at farm area and the exploitation of its own, becoming arrive in tankers that keep the temperature constant until the dairy tanks.

In the dairy the milk is stored at a temperature between 3-4 º C for subsequent pasteurization is a heat process where the milk is subjected to a temperature of 70-80 º C for 15-40 seconds to eliminate potential pathogens from milk . Once pasteurized milk passes through stainless steel ducts for Cuba where you add the corn, yeast and calcium.

Fruit set takes approximately 30 minutes once the dough is going to be cut curd and remove the excess whey. It makes a first cut of the dough and removed 40% of whey produced.

The clippings will be subjected to washing with water for 15 to 30 minutes. Then the cakes are subject to molding process, the dough is cut and placed in molds which shape and size to the cheese. These molds are fed into a press that presses to eject the serum during the time required, after this process was the salted salmoeira for the degree of salting and perfect texture.

Then the cheeses come in the drying phase and controlled ripening chambers relative humidity and temperature. The healing of San Simón da Costa cheese is made ​​for a minimum of 45 days, the Bufón 30 days.

At the end of the ripening process the cheeses are subjected to smoking, which gives the aroma and flavor. After the smoking process and cure the product label.