The milk is warmed to 38 degrees and selected milk ferments are added.
After leaving it standing for 20 minutes we add the rennet and shake everything for 1 minute.

n 30 minutes the clot is ready, and is broken manually with a curd knife of the dimension of a rice grain. The curd is now gradually warmed up to 39 degrees keeping it slowly shaking.

At the end we let it rest to allow the curd to settle at the bottom.A slight manual pression against the bottom firms the product up.

The curd is then removed and put over the table to drain; it is placed into the moulds and manually pinched until it dries and firms up very well. Next, it is left to rest in the warmth for 1 hour and salted dry.