Made with sheep’s milk pasteurised at 72°C, cooling at 32°-35°C.
Cheese cultures are added and mixture is left to fement, 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.
This cheese is aged for over 90 days in beech crates with hay harvested in May. The hay is cut finely to maintain its softness and the scent of the pastures.

The cheese is pale in colour, lightly pinstriped when cut. The taste is buttery with a hint of freshly harvested hay.