Lionel Hernández was very satisfied with the result of a laborious creation process that once again endorses the great work of the Bolaños team, which has once again achieved resounding success with the production of its Super Cheeses.
“We are very satisfied by the expectation that the Super Cheese cut has generated today and by its flavor, which all those who have tried it have liked very much.”
“The greatest difficulty that we have encountered at the time of its preparation has been when turning it around, because we need the whole team, about 8 people, to be able to do it.”
“It is certainly feasible the possibility of trying to exceed 200 kg, it is something that we have to propose and think about how to carry it out, since it is a much greater weight than that of the previous 9 cheeses.”
“The next objective would be to try to overcome 180 kg and see if we can get closer to that challenge of 200 kg.”
“The cheese that we have cut today contains 1,000 liters of raw goat milk from our farmer, from the south of our island and its production process is completely artisanal”.
“The production process is identical to that of any other cheese in the factory, because it is still a mold, which as it increases, will logically take more liters of milk and more work, having to calculate the amount of salt or the type of curing, pressing the cheese,… ”.
“In such a large cheese, its flavor can vary, especially depending on the salt, because you run the risk of going overboard or falling short, as if it were grandma’s stew, which we all know that if it has little salt, a little blandness ”.
“The 8 cheeses that we have cut so far have all come out very tasty, according to the opinion of all the people who have had the chance to try it, but it is true that we must clarify something else to try to make them all taste the same and then Everything will depend on the curing, since the more cured it is, its flavor will be stronger ”.