Möö is heated up to 70 degrees before the milk. It is then cooled to 30 degrees and fermented with special möö cheese yeast. The fermentation temperature varies according to the weather conditions. After 1.5 hours, milk begins to solidify, and the clot begins to form. The resultant tanning is taken to the tender cloths and filtered. The filtration process lasts for 3.5 hours, begins to mold, then is cast into molds, tinned. Sent to the icehouse. We wait for 45 days to get the taste and real taste, after 2 months, we will be ready and will be offered to our customers.  In the days when we work full-fat mööbüke, the cheese is delivered fresh and sometimes fresh, knowing that our customers will be told and maintained, according to supply and demand. This kind of cheese you can order specially will be kept in a cool place at your control and will be on your tastes just like your taste buds. Your price will be cheaper because you buy your annual cheese early and in bulk. It will provide a serious cost advantage.