Typical mountain cheese, soft and generally with a square shape.
The fresh milk is put into the boiler, to which is added the liquid calf rennet.
Unlike the classic production of soft cheese, the boiler is not put on the fire to heat the milk, but is left to the side of the fireplace to keep the constant temperature of 35 ° C that the milk has during the milking. After about 35 minutes, when the curd is coagulated, we proceed to the cutting and after a period of rest is put in the forms.
The soft cheese is salted by hand after a day of dripping. At this point it is ready to be taken to the cellar and after a week can be consumed.