Cuba: The milk coagulates to a temperature from 28 to 32 º C with addition of rennet of animal and, origin optionally, lactic ferments and you go out of calcium, to obtain a compact curd in 45 to 60 minutes approximately.
Molded and Pressing: With the pressing the desuerado is completed forcing the elimination of the whey, and with the molded one his definitive form is awarded to the cheese, with his characteristic cylindrical format.
Salting: It is effected introducing the cheeses in a brine, with the aim to regulate the microbial development, desuerar the cheese, to take off it of certain quantity of water and to favor the formation of the bark that protects it from the exterior agents.
Fermentation and ripeness: During the fermentation inside the curd a series of changes take place mibrobiológicos and physicist - chemist, persons in charge of the final characteristics of the Of La Mancha Cheese. The ripeness is realized in fresh environments and of environmental average dampness (75-85 % of relative dampness) and the temperatures range between 10 and 12 centigrade degrees for 60 days as minimum.