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. Final stage of maturation in a cold room at 8°C for about 30 days and then it’s covered with beeswax.

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