Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd and pouring in special moulds, drying and salting, then cold storage at 8°C. After 30 days it is washed by hand and dried before being left to refine with carob powder to slow down seasoning and preserve the cheese’s aroma and softness.
