After obtaining curd from processing pasteurized sheep’s milk and adding calf rennet and live lactic ferments, the curd is collected into moulds.After that, it is subjected to a dry-salting procedure in specially arranged environment, which allows the secondary synaeresis,thus reaching the first maturation. The cheese matured at first in huge wooden basins after having rubbed each individual whole cheese with virgin olive oil and having covered them with walnut leaves in layers.
After that, the last step is carried out in terra cotta jars in a particular natural setting.
