Made with sheep’s milk pasteurized 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.

The surface is treated with ash and the cheese is matured in a cold room at 8°C for about 30 days.

A white cheese with smooth texture, feels delicate in the mouth, a mellow flavour of sheep’s milk with aftertaste of fresh milk.