Made with raw sheep’s milk heated at 35-38°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 salt manually and dried in a cold room at 6-8°C. It is aged for over 90 days in virgin beech crates with nettle leaves so that it maintains its softness, fragrance and intense scent.