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.
The cheese is then matured in fir crates with wheat grains for 35 days.

A white cheese with smooth and crumbly texture. The maturation with wheat grains makes this cheese very creamy and soft.
The colour is pale yellow and the taste rich and strong.