he fresh milk is pasteurised to 90 degrees and then brought back to a temperature of 40 degrees.

After that we add a dose of 25 ml of liquid rennet for every 100 liters of milk and salt, the preparation is mixed and left standing for about 40 minutes.

The extraction of the curd is gently done with a wooden spoon and placed in specific perforated baskets and immediately cooled down to 5 degrees until the next day.

The following day it is packaged and intended for sale with the labels that report the specific demands of the regulations.