Our dairy facility is small, but very nice and aiming to guarantee the high quality of the cheese we produce.
This is where the milk from our goats is turned into cheese by means of two different processes which translate into two lines of cheese: soft and mature.
The lactic cheesemaking process is similar to that of yoghurt and relies primarily on the action of the bacteria converting the milk lactose (the sugar naturally contained in milk) into lactic acid; the protein coagulates and forms the curd, which will then be wrapped in a cloth bag and hung for the whey to drain.
This process produces a soft fresh goat's cheese, rich in lactic cultures and highly digestible.
In the pressing process, rennet is added to the milk.
This process produces hard or semi-hard cheeses.
A range of excellent goat's milk cheese.