CHECKING RAW MATERIALS AND FINAL PRODUCTS
The supplied materials go through an extensive entry check. We check for general cleanliness and quality, with specific parameters such as temperature, scent, colour and consistency. Our own quality control department takes also samples of the raw materials to check their quality.
The cheeses are checked in the quality lab and are assessed on their fat content, protein content, salt and dry matter. We also carry out a microbiological test for yeast/fungi and enterobacteriaceae. Other examinations are carried out by an external, accredited lab.
