The way things have always been doneNATURALLY
IFS Higher Level certified.
Collection and processing
Each day we collect the milk produced on our llocs located round the island. A short journey (0 km) under the controlled conditions of our own refrigerated milk tanker trucks guarantees the freshness of our milk and enables us to package it with all its flavour and characteristics. This system also allows us to make our cheeses on the same day the milk is collected.
Here the milk is pasteurised or left raw, depending on the type of cheese we wish to make, and is then fermented using natural curdling agents. Once the curds have been separated from the whey, the next stage is to place the cheeses in the moulds, where they acquire our hallmark square shape before being immersed in brine (a water and salt solution). Once salting is complete, the cheeses are moved to the aeration and ageing rooms for the start of the maturing process.
The drying period varies in accordance with the type of Coinga cheese we wish to produce:
Soft cheese: 30 days
Semi-mature cheese: 90 days
Mature cheese: 180 days