Made with sheep’s milk pasteurised at 72° C, cooling at 32°-35°C.
Cheese cultures and four types of pepper 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.
It is aged for over 100 days in virgin fir crates in order to give the final aroma.

The colour of the cheese varies from white to pale yellow and pinstripe. It crumbles slightly when cut.
The taste of four different kinds of pepper gives a rich and unique flavour of freshly ground pepper.