Norvegia

Pasteurized milk is filled into large cheese vats and is heated to approx.

It is the culture of leavening that is decisive for the taste, consistency and perforation of the cheese.

The jelly is then cut into small cubes by longitudinal and transverse knives.

Gradually the cubes contract into solid cheese grains, in this process the whey is separated.

The cheese grains are then pressed together into large cakes which are placed in molds to be salted and left to mature.