La Quesería

Age annual production: 40.000 kg
Preparation for sale: brush your one to one manually , wrapped in parchment type , label paper and topped with a raffia bow
Drying and Maturation: Once processed cheeses first pass through a chamber of oreo or drying (45 days with temp . Of between 9-10ºC and 75 % HR) and after that time, by a ripening chamber (temp . 11-12ºC and 85% HR )
Conservation: Temp . Ideally, of 8-10 ° C .