First, the cow's, goat's and sheep's milk is stored in several refrigerated tanks from which the milk will be processed the same day.
From every batch a sample is taken which is investigated in a laboratory on quality level. Quality does not only concern
the fat level of the milk but also for example the micro bacterial level.
We target for the top; in the end the quality of the basic ingredients define the quality of the end product which certainly applies to cheese.