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The manufacturing process begins with the collection and transportation of the milk to the factory. The milk is heated in vats to a temperature between 28°C and 32°C for 30 to 60 minutes until it coagulates. The curd is then drained and pressed in molds for a minimum of 2 hours. Afterward, it is unmolded and salted by immersion in brine. It has a white rind, a smooth texture, and a typical goat milk aroma and flavor. It is slightly acidic and has a persistent taste.
