Sheep/cow's cheese

Description

It is produced from cow/sheep's milk and consists of: straining the milk, pouring it into a vat followed by heating, adding the rennet (natural lamb rennet). After the milk has been strained, the curds are separated from the whey using a sieve or gauze cloth (sedline). The curds must be thoroughly squeezed. After draining off the whey, a wheel about 50-60 cm in diameter and 12-14 cm thick is obtained. The quantity of curds produced in two to three days is stored in parallelepiped-shaped boxes in a darkened room.