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Pasteurization
Pasteurization is done by heating the milk at 71 degrees Celsius.
Coagulation
Minuscule amount of lime juice is added to coagulate the milk.
Extraction
Whey is extracted and lactose is removed during this process.
Pressing & Drying
The cake is pressed against the rocks to remove remaining water & hung over the fireplace for up to four months
Cleaned & Cut
Cheese is cleaned and cut in desired sizes.
Lab test & distribution
Each batch of cheese is lab-tested prior to distribution.
