Lisnati sir - process phase description o The milk collected after the evening milking of the cow is warmed up to 20 °C degrees and kept at this temperature by 12 hours. The milk cream generated in the process is taken off and the heated milk is mixed with the milk collected in the morning and spring water. Then another cycle of heating up to 20 °C degrees is carryed out and rennet is added. The milk is mixed from time to time and the whey is drawn off.
The soft mass is then moved in a shallow vessel and is pressed by circle wooden cover drawing the whey off. The soft mass is cut in two halfs and for each cut is added a little bit of salt. This phase is repeted until the cheese becomes homogeneous and smooth.