Select your language

The jelly-like curd is cut with a cheese harp to form grains and to separate the whey. The cheese mass is heated to 46-53°C which removes the water from the cheese grains.

Did you know ?

    Save
    Cookies user preferences
    We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
    Accept all
    Decline all
    Analytics
    Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
    Google Analytics
    Accept
    Decline
    Essential
    These cookies are needed to make the website work correctly. You can not disable them.
    CMS
    Accept