Milk is the basic prime material for producing cheese and depending on its origin, either sheep, goat or cow, the resulting cheese will differ both in its taste and its texture. The lightest cheeses are those produced with cow’s milk and the strongest ones or most cured are mostly from sheep’s milk which comes mostly from the plains. In the Atlantic north, cow’s milk, from the different indigenous breeds, is the most used, whereas sheep adapt better to more varied climates.
The milk, either cow, sheep or goat, or even a mixture, can be treated or not before producing the cheese. If fresh milk is used, that is, without any treatments, the cheese conserves more of its flavor and its fat content. If, however, the milk is pasteurized, that is mechanically sanitized by boiling at high temperatures, then most of the fat and all the germs will be removed, but its flavor will vary greatly if it is not done well.
This milk which has not been treated in any way before beginning the production process, thus not altering the taste of the milk.
The milk is heated to a high temperature in order to destroy the harmful baterica and germs without altering its composition and qualities.