Central has a complete, highly skilled production staff. A Factory & Production manager is always present, to closely follow the life of the cheeses and to assure that the products suit the quality standard that Central is known for. A biologist is also present to checks that the milk samples taken from every supplier meet the parameters required by law and to check that no alterations have occurred.
Once the careful tests have been carried out the milk is accepted by the reception manager. It is then filtered, pasteurized, cooled to curdling temperature, and sent to polyvalent boilers.
The cheesemakers then add cultures that vary according to the type of cheese or ricotta they wish to obtain. During the aging process the products are moved into different rooms which have different moisture and temperature levels in order to reach the optimal refinement.

Central has its own laboratory, where all the tests requested by law are carried out (HACCP, etc). Periodical monitoring of all materials and equipment used in the factory are carried out to guarantee the maximum levels of hygiene and quality of the products. Only after all these tests are passed the products are ready to enter the market.
The company has also obtained the quality certification ISO 9001/UNI EN ISO 9001 ed. 2001 and it applies procedures to guarantee the traceability of its products.