Manufacture of cheese, requeijão, almece, travia, tabefe, etc., from raw cow's, sheep's or goat's milk, or a mixture of these, in accordance with traditional processes and recipes, including fermentation, maturation, curing and conservation/packaging of products.

For the cheese to be qualified as artisanal, in addition to being made with raw and/or pasteurized milk (fresh cheese) and using a natural coagulating agent (rennet), of vegetable or animal origin, its production must also prioritize intervention artisan staff translated into handling operations such as the following: manual and consecutive cutting of the curd with the aim of helping to separate the mass from the whey, using a cutting lyre or other suitable instrument; passing the already cut and grainy-looking dough onto a cloth, then proceeding to manually squeeze it to extract the whey, this being a slow operation and normally complemented by using it with a cincher, combining manual pressure with the successive tightening of the dynamic of that utensil. until the serum output is significant; manual filling of forms that will then be placed in the press; washing and manually turning the cheeses during the curing process.