Typical dairy production of our mountains, with a cylindrical shape and small dimensions (about 1 kg).
The rennet is added to cow's milk, obtained from two milkings and heated to 37 ° C, in order to obtain coagulation in about 30 minutes. Is then mixed with the skimmer and subsequently, with a draw off procedure, comminuted in smaller parts. Then follows the cooking at a temperature of 46 ° C for about 40 minutes.
After a short rest period, the curd is placed in the forms and left for a whole day on a drainer.
The cheese is placed for a whole day in the brine for salting, and then, is ready to be taken to the cellar for seasoning, which varies from one month to two years.