When it comes to cheese making, we use typical native micro flora (mixed culture comprised of Arthrobacterium ssp., Brevibacterium ssp. and other aerobic strains) which allows a typical ripening stage that will characterise the finished product unequivocally. While ripening, the cheese is treated with this native micro flora at least twice a week. The composition of this mixed culture is unique and exclusive; we make it in our dairy following a particular set procedure. The cultures are grown on special substrates at room temperature and in specific light conditions. Their lifetime can vary, according to the time they take to reach a set pH value and colour. The lab technician decides when a culture is ready for use, based on his or her experience and know-how.

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These bacteria are what give the product its unique and typical flavour, thanks to their physiological activities, which break down proteins and develop various aromatic substances.

Microbial rennet is used to coagulate the milk.

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