Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and
coagulation – breaking of the curd and pouring in special moulds, drying and salting, then cold storage at 8°C.
After 30 days it is washed by hand and dried before being left to refine with red clay to slow down seasoning and preserve the
cheese’s aroma and softness.

Cheese with a smooth, compact paste, buttery in the mouth, processed using traditional methods with the addition of selected starters.
Milky white paste, silky in the mouth, aftertaste with a slight hint of goat’s milk.