Artisan Cheeses Rebollín

The facilities of Quesería El Rebollín guarantee the quality of its products at all times, thus obtaining a uniform, high quality product.

The production process involves the following stages: reception of the milk, pasteurisation, coagulation, draining, moulding, salting and maturing.

First of all, the milk is received, then it is pasteurised, the ferments are added so that it coagulates, and then the curd is moulded in moulds so that the cheese drains and then the cheese is salted.

During the maturing process, the cheeses are turned to facilitate the process.

When the cheeses have ripened, they are vacuum-packed.