Freshly milked milk arrives from the nearby dairy farm every morning at our cheese factory in Pravia, and without any thermal treatment that alters the excellent organoleptic quality, Ernesto Madera, the master cheesemaker, proceeds to curdle it in small vats in the case of lactic curd cheeses and in the large vat in the case of blues.

Whether in one case or the other, the subsequent tasks of molding or cutting with wires are always manual, with an artisan rhythm in which we put all the necessary care to respect the quality of the freshly curdled milk.

The truncated cone molds of REY SILO BLANCO and ROJO, as well as those of the BESOS and the MÁXIMOS filled with fresh curd, are left to rest so that they slowly drain for several days without haste. Then they are unmolded, and each cheese is salted by rubbing salt onto its rind.

Thus begins the Aging process that will give them the character, texture, and flavors that distinguish our cheeses, which is completed in the underground cellar of the cheese factory with the development of Geotricum candidum mold, known in rural Asturias as "toad skin", on the rind.

In the AZUL MAMÁ MARISA, the curd cut into grains the size of rice with manual wires is transferred spoon by spoon to the draining table, where it will remain for several hours until the fresh cheese is cut into blocks, crumbled, salted, and manually filled into large molds with between 12 and 13 kilos of fresh cheese, which will then, when ready for commercialization, be reduced to between 7 and 8 kilos in weight. For several days, every eight hours, the large cheese-filled molds are turned over until they are demolded, and the pores of the rind are closed to prevent premature development of Penicillium roquefortis inside the cheese.

The cheeses, thus fresh, are transferred to the underground cellar of the cheese factory, a true Sancta Sanctorum, where slowly, without haste, in a humid environment, with controlled temperature and air currents, they are refined with constant turning and care until they reach the texture, flavor, and aromas desired by chef José Andrés.

These fresh cheeses are then transferred to the underground cellar of the dairy, the true Sancta Sanctorum, where slowly, without haste, in a humid environment, with controlled temperature and air currents, they are aged with constant turning and care until they reach the texture, flavor, and aromas desired by Chef José Andrés.