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To preserve the taste, smell and texture of a cheese during its whole manufacturing process is one of the challenges of this industry.

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Research into this with new technologies is always ongoing.

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One example: high hydrostatic pressure.

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High-pressure technology is an innovative processing technique which consists of applying high pressure with water.

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The foodstuff is subjected to pressures as if it were submerged in the deepest part of the ocean.

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Thus, you can activate microorganisms and increase the shelf life of the product.

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This is the research technique which has been applied to the torta del Casar and Evora,

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varieties of cheese which are very similar and important for the Euroace region.

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In this project the main objective is to improve the safety of unpasteurized cheeses

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and apply high pressure to modify certain parameters of the maturation process,

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so as to achieve effects like a longer shelf life, or a shorter maturation process for certain kinds of cheese.

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We expect that the results will be very interesting for producers, both of torta del Casar and Evora,

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and that they'll be able to sell products of the highest quality and more safely.

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This could help their entry into foreign markets and give a longer period for sales.