1. Milking and milk cooling. We proceed to extract milk from the udders of sheep Mancha manually or mechanically and then filtered and placed in cooling tanks to lower its temperature to 4 ° C.

2. Coagulation and cutting of the curd. Milk moves to curdling vats where using natural rennet coagulates. For this process, the milk is heated to 30 ° C and kept at this temperature for 45 minutes. The curd is subjected to successive cuts to get small similar to rice grains.

3. I draining. The mass is stirred and gradually heats up to 37 ° C, to facilitate the removal of the liquid part or serum.

4. Molded. The curd is put into cylindrical molds that have designs in relief for printing on flat surfaces of the cheese "flower" and the side surface pleita and that's pressing to shape and remove remaining serum.

5. Part identification with casein plate, numbered and serial, which identifies each piece individually.

6. Pressing. Once the curd in the molds, is subjected to pressing to facilitate removal of the serum inside the mass.

7. I flipped. After a period press mold fruit set is extracted, and reversing the position of the flat faces of the cylinder is reintroduced into the mold to be a new pressing process.

8. Salty. The next process is salting by immersion in brine. sodium chloride (common salt) is used and the duration between 24 and 48 hours.

9. Drying and maturation. The parts remain in locations with adequate moisture to remove excess water. The following are introduced into chambers with controlled temperature and humidity to facilitate the proper maturation of the cheese.

The cheese ripening lasts not less than 30 days to less than 1.5 kg cheese and weights exceeding 60 days, counting from the date of the molding operation during this period the dump and cleaning practices necessary until the cheese reaches its peculiar characteristics.