At Kamiku, the development of a natural mold rind covering the cheese is of vital importance.

Thanks to the microclimate of our valley (Bertiz), we have naturally cultivated molds. This allows us to maintain unique conditions in our aging rooms, while also protecting the cheese from drying out, preserving the creaminess we achieve during production.

The process of forming the natural rind goes through different phases, during which various types of molds appear, each contributing to the natural protection of our cheeses.

We manually turn and brush the cheeses throughout their entire aging process. It’s truly fascinating to see how their appearance, color, and texture change over time.

To ensure the growth of these molds, we brush the cheeses by hand 17 times at different stages of the aging process before they are ready for sale.

And just in case you didn’t know, you can eat the rind of our cheeses without any problem!