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.

It is aged in virgin fir crates for over 60 days and covered with heather flowers to keep the cheese soft and buttery.

A white smooth cheese with a strong scent of sheep’s milk.

Maturation with heather flowers makes it silky and delicious to the palate.