Made with sheep’s milk pasteurised at 72°C, cooling at 32°- 35°C.
Cheese cultures are added and mixture is left to ferment, after which rennet is added and the mixture coagulates.
The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6°- 8°C for about 20 days at a controlled temperature.

A white, ivory coloured cheese with a crumbly texture.Sweet and delicate flavour with more pronounced streaks.