Cheese made in an artisanal way with raw milk from sheep from the producer’s own herd, with enzymatic coagulation, using a vegetable coagulant, using the pistils of the flower of the wild thistle Cynara cardunculus, typical of the area, and traditionally used in the region. Lactic ferments are not applied, causing a totally natural fermentation.
For its salting, common salt is applied by rubbing with the hands.
It has a minimum cure of 60 days in our cellar in the presence of molds such as Penicilium Candidum and Penicilium Roqueforti.
Every day they are turned by hand and rubbed their faces for the best spread of mold on the surface.