PROCESS

In order to produce exceptional cheese, we need to take great care of every detail of the process.

That is why we carefully follow each of the six steps of our production process.

  • 1
    HEATING AND CURDLING: The milk is heated in the vat to start the fermentation. The rennet is added and it is left to rest until it changes from a liquid state (milk) to a solid state (curd).
  • 2
    CUTTING THE CURD: The temperature is increased and the whole curd mass is broken into pea-sized pieces with the help of the curd knives. This separates the whey on one side and the curd on the other. The curd is then transferred to a workbench, where it is pressed with plates in order to further remove the whey from the curd mass.
  • 3
    MOULDING: The curd is cut and the moulds are filled, this process is manual.
  • 4
    PRESSING: The moulds are placed with a cloth in the press to shape the cheeses and to continue removing the whey. The pressing is gradual and very different depending on the size of the cheese.
  • 5
    BRINING AND AIRING: They are then placed in brine (salted water) overnight and the next morning they are placed on racks in the airing room to dry and form a rind. They remain there for a week.
  • 6
    AGEING: Finally, they go to the ageing room where they are aged for a minimum of four months before being ready for sale. During this time the cheeses are manually turned and conditioned, rubbing all the cheeses weekly with a cloth or brush by hand, to encourage the development of the natural mould rind on our cheeses.

INDIGENOUS BERTIZ MOULDS

At Kamiku, the development of a natural mould rind that covers the cheese is of vital importance

These indigenous moulds degrade the fat and protein present in the cheese and lead to the formation of aromatic compounds that have a great impact on the sensory characteristics of the cheese.

To achieve this mould growth, the cheeses are brushed by hand 17 times at different stages of the ripening process before being ready for sale. The cheeses are ripened in conditions that are favourable for the growth of these moulds.
In this way we are able to encourage the growth of moulds that are beneficial to the cheese and prevent moulds that are harmful to it.

The Bertiz Moulds give the cheese a unique flavour and a very special creaminess that consumers distinguish and appreciate.

SUSTAINABILITY

Kamiku promotes the development of its activity taking into account society and the environment and a responsible use of natural resources.

At the production level, this guarantee is only possible through integrated production. The company has its own livestock farm and therefore fully controls everything related to the welfare of the livestock (nutrition, health controls, etc.).

We also supervise the entire process, right up to the packaging and storage of the final product. By comprehensively controlling the entire production process, all aspects of the cheesemaking process that could contribute to greater environmental sustainability are analysed.

Sustainability and respect for the rural environment is an intrinsic part of the company’s philosophy due to the very concept of the business and the product it manufactures.

  • 1

    The animal excrement is used in its entirety for the production of manure, an excellent natural fertiliser for the fields. We use our own manure to fertilise the grazing fields for our animals and those of other farmers who come to our facilities to collect it.

  • 2

    Semi-extensive livestock farm. The sheep are kept indoors for 6 months, that is, when they give milk, because they cannot eat wet feed due to the risk of undesirable bacteria. The other 6 months they are kept in the pastures for their maintenance. They consume the pastures that we sow and work ourselves.

  • 3

    The whey from the cheesemaking process is supplied to pig farms. Whey is an excellent source of protein that is highly valued in pig feed.

  • 4

    We use water responsibly.

  • 5

    We use the minimum amount of packaging materials that are all recyclable and/or biodegradable.

  • 6

    Selection of local suppliers of proximity.

  • 7

    Promotion of digital formats instead of paper for commercial communications.

  • 8

    We have implemented a photovoltaic project for self-consumption to use renewable energies.

  • 9

    Kamiku is a company committed to equal opportunities between men and women, not only in the management team but also in the plant personnel. Currently, the quality, production and administration departments are run by women. In addition, we have a diverse workforce in terms of gender, nationality and age.