|| Introduction: when the sheep were milked up in the mountain pass, the cheese was also made up there. Normally the cheese was made in blocks of five kilos. (03:15”) More money could be made by selling the cheese than by selling the milk. They used to make cheeses of four or five kilos in weight. They have even made them up to ten kilos. In the cabin there was a place to store the cheese, placed in wooden boxes. Things to take note of when making cheese. The cleanliness of the milk was very important.It was drained with a cloth.In order to “gorritu” (to brown) the cheese it was exposed to the fire. Nowadays this is not done. To do this, the “sortsia” was used – a round piece of wood which held the cheese close to the fire.