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. Then it’s matured in a cold room at 8°C for about 30/60 days.

A white cheese with smooth texture, feels delicate in the mouth, but at the same time aromatic.

The flavour of saffron gives it a noble and intense aroma.