OF THE “TOPO” CHEESE
After the milk is introduced in stainless steel tanks, the manufacturing process begins with the addition of whey (from the previous production as an acidification auxiliary) and animal rennet.
After the coagulation time, the curd is cut mechanically in small grains and scalded through a process of heating the tank.
After a while and verified the parameters and technical aspects of the product, the draining process begins consisting in extracting the whey. A mass is formed as a result, to which salt is added. After this stage is completed, the mass is manually transferred to the moulds which are placed in presses to be subjected to a press process for two days.
After being removed from the moulds, the cheeses are taken to curing acclimatized chambers, where they remain for a minimum period of three months.