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First the milk is collected from the animal, then the milk is deposited into a container and then coagulum is added then it rests for about 15 to 20 minutes. The curdled milk is cut, leaving it for about 5 minutes to sweat before kneading the cheese. Coagulum is obtained through a liquid subtracted from the stomach of a baby goat three to four days after birth, The baby goat is killed in order to remove the liquid and rest of curdled milk in the their stomach.
The sweat is taken out, and the curdled milk is kneaded until it takes the shape of cheese (sintcho). After it is solid it is put into form and then salt is added to preserve the cheese before drying. At times the salt is put into the curdled milk.
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LOCAL PRODUCTS
