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 stewed in a hot environment and then brined and dried in cold room at 6°-8°C. The surface is treated and the second maturation is achieved in a room with a controlled temperature.

An ivory coloured, tender and compact cheese. Feels silky in the mouth.
The flavour is delicate with more pronounced streaks thanks to the sheep’s milk.