As soon as the milk has been collected it is checked and worked in a boiler using different traditional methods according to the type of cheese that is required. At the end of production the curds fill the shapes where the cheese is formed and where it is turned several times until the resting phase is completed in the stewing room. Then it is placed in the curing cellar, for a period of time in proportion to its size. When removed from the salt it is taken to the cool rooms to mature and this is where its unique characteristics will develop.