Loncomilla Dairy Farms began making fresh cheese in mid-1980, only five years after being founded. That was shortly after the disappearance of Caltyl (Talca and Linares Dairy Cooperative, which operated a plant next to the Piduco Estuary, where Cepia is currently located), leaving demand for a fresh cheese in a 500-gram format unsatisfied after being manufactured by the Cooperative since the beginning of the '60s.

Production was begun on this cheese, which was already very well known, using the same implementation. After its success became known, a short time later it was pasteurized and very soon there was a need to reduce its fat content to make it more appropriate for people who were consuming it as part of a diet.

To this day its production method is maintained to preserve its special characteristics by comparing it to a cheese obtained via ultra-filtering. Over the course of time, the rectangular double bottom tubs were replaced by double-cased tanks and stirrers that were specially designed for it. These tanks allow each lot to be controlled for coliforms and total recounts. During filling, the milk is standardized in terms of fat content and pasteurized with a tubular continuous-type pasteurizer. Finally, it is important to note that it is slightly salted.