How we make it
Our cheese is slightly hard, with thin dry rind, always made with organic 100% natural milk. It’s got a firm consistency with small eyes and it’s easy to cut. Its color is plain yellow with soft appealing aroma. It’s got a characteristic sweetness which remains in the mouth after eating it.

The process:

• Pasteurized milk is cooled down to 30 o C, then lactic acid, which is made by ourselves, is added.
• After that mild curdles.
• Then,  the temperature is heated up to 40 o C, the whey is drained out and pressed in moulds, before being salted.
• Finally the cheese is taken to the basement to let it ripe.