Our company has implemented a quality assurance system which includes the traceability of our products and critical control points.
 
Quality control covers all elements of the production chain starting and finishing in marketing our products. In addition, the cooperative has a veterinary service that controls the proper handling and hygienic-sanitary conditions of livestock animals advising to get the highest quality of milk produced.
 
In farming, the milk is cooled immediately after in milking cooling tanks, placing them at a maximum temperature of 4 º C. Daily our tank collects the milk cold from our partners. Prior to the burden of milk in the truck, the collector submits a quality control organoleptic (color, aroma, acidity, presence of macroscopic impurities and temperature of milk) and performs a rapid test for detection of antibiotics in situ. If everything is correct, it is necessary to collect a milk sample which is sent to an accredited laboratory for analysis. Finally the milk is loaded in the truck and takes it to the dairy without further delay.
 
Once the truck arrives at the dairy, the milk is submitted to a whole new quality control prior to discharge. If everything is correct milk is unloaded at the same time to a filtration and sanitation process to remove the impurities it may contain.
 
Prior to the development of our cheese, milk is submitted to a final quality control: determination of acidity, temperature, and organoleptically, all of which is verified by sending a sample batch processing individual to an accredited laboratory.
 
Importantly, we continuously monitor with computer support the temperature of the milk in our facilities and the maintenance and sanitation of tanks and circuits.
 
The high quality of our raw materials and our production know-how allows us to make flavorful cheeses and with the hygiene / health guarantee.