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. Then the cheese is brined and dried in a cold room at 6° – 8°C. It is aged for over 60 days in virgin fir crates with chamomile flowers so that it maintains its softness, fragrance and intense scent.