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 100 days in virgin beech crates with poppy flowers so that it maintains its softness, fragrance and intense scent.