00:00In Clarines and Suátegui State we invite you to learn how cheese is produced by true masters who
00:21have dedicated their lives to working, learning and teaching the craft. Watch this new episode
00:27of Venezuela on the Move with our correspondent Alvaro Fragua. In this restaurant and artisanal
00:34cheese production center each morning begins with a ritual. The trucks arrive rodded with milk from
00:39local producers in an economy that is both local and sustainable which guarantees the highest quality
00:44and freshness of the curd. They are from producers. We work with small scale producers. Some farms produce
00:52200 liters, others 500 liters. There are some larger farms but we generally work with small farms in
00:58the area. With fresh milk the art of cheese begins. Here there are no machines, only experience, way
01:03and patience. Jose Enrique, a master of cheesemakers with more than 50 years of experience, has perfected
01:08technique that never fails. One has a general idea of what texture is best, not too hard, or soft. One
01:18has a little more experience by now. Then you add the rennet, mix it well, as you saw, and then add this
01:24way, which is from the day before, to make the curd stretch. When you cook it, you'll see that it stretches.
01:30But the results of knowledge behind the cheese, it's a job that is not easy to master and that requires
01:39patience, observation and love for the craft. I watched the cheesemakers closely, they were from
01:47Garib, I watched how they made the cheese, then I was always on the lookout. Until one day they left me
01:53alone and I made it. When they arrived and tasted the curdled milk, they said, wow, the curdled milk is
02:00good. Over the years, this restaurant and additional cheese production center has become a regional
02:04reference point. Here not only is Clare Ness cheese produced, but also Mozzarella, handmade cheese,
02:09and a variety of seasoned cheese that will delight your palate with the aim of growing the business.
02:14Look, you can find our products here. We have four types of dressing. You have the ham with mozzarella,
02:23the one with parsley and garlic, the one with paprika and rosemary, and the one with basil,
02:28which is spectacular. Clare Ness cheese is the one that everyone loves. You can taste the hint
02:33of milk in it. It's so smooth and delicious. Clients come from all over the country to try the authentic
02:43flavor of Clare Ness. Whoever tries it comes back for more. Well, because I like them. I mean,
02:51I can try the cheese I'm going to buy. Right? That's important because, as I just told the lady,
02:57the other one was too salty. Grated cheese. The best in the area. El Arepero and El Guayamano. They are
03:07honestly incredible. With every movement, Jose Enrique's team demonstrate that the secret of the
03:15Clare Ness cheese lies in the dedication and love with which it is made, a craft passed down as a legacy
03:20and a source of pride from the eastern region of Venezuela. You have to do things properly for them
03:26to turn out well. If you do things too quickly, they won't turn out well. You have to do things calmly,
03:31and then you will see that they turn out well. Yes. And I do it with love, too. I do it with love.
03:37I love my job. Yes, Ben. After learning about the artisanal production process of one of the
03:47world's best cheeses and understanding the local economic dynamics of a country that thrives
03:52despite the aggression of the empire, we say goodbye from here, from Clare Ness. But not before
03:58reminding you to write to us on the social network that appear on the screen so that the next story
04:03we tell is yours.
