Processing Center

Traditional Recipe for chesse in fir tree bark

Milk's Journey

The Milking

Or animals are grazing in the alpine zone near the Farm, with the generosity of nature and away from any source of pollution, these benefits being found later in the quality of milk obtained.

Ferma Bucegi Ferma Bucegi Ferma Bucegi Ferma Bucegi Ferma Bucegi Mulsul laptelui

Milk's Transfer

The transfer of farm milk processing center is accomplished through a pipeline that provides direct and fast communication during the milking from the first to the last cow.

Transferul laptelui Transferul laptelui Transferul laptelui Transferul laptelui Transferul laptelui Transferul laptelui

Milk curdling

The curdling of milk is made with natural rennet from the stomach of veal or lamb, immediately after milking directly into the center (about 1 hour), thus avoiding its disposal. And in the fall, when the quantity of milk decreases and milk clotting occurs only once a day, it is packed in special containers and placed in the basin inside the center through which flows water from a spring, thus keeping the milk at a low temperature.

Inchegarea laptelui Recipient lapte Bazin de pastrare a laptelui

Processing curd | draining

Procesarea casului | scurgerea zerului Procesarea casului | scurgerea zerului Procesarea casului | scurgerea zerului Procesarea casului | scurgerea zerului Procesarea casului | scurgerea zerului Procesarea casului | scurgerea zerului

Processing curd | maturation

Procesarea casului | maturare Procesarea casului | maturare Procesarea casului | maturare Procesarea casului | maturare

Processing curd | chopping

Procesarea casului | tocare Procesarea casului | tocare Procesarea casului | tocare

Packing in fir tree bark

Ambalare in coaja de brad Ambalare in coaja de brad Ambalare in coaja de brad

Final maturation | Chesse in fir tree bark

Branza de burduf in coaja de brad