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 for over 90 days in virgin beech crates with red grapevine leaves so that it maintains its softness, fragrance and intense scent.

The cheese is straw-coloured, silky and persistent in the mouth with a slight scent of herbs.