Milk at 32°C with added ferments
Calf rennet Curd
broken hazelnut size, dried for 20 minutes
Curd poured into cylindrical moulds
Slow steaming Salted by immersion in brine
Ageing cellar at 13°C
Ageing from one to three months
Circa 1.6 kg weight
Calf rennet Curd
broken hazelnut size, dried for 20 minutes
Curd poured into cylindrical moulds
Slow steaming Salted by immersion in brine
Ageing cellar at 13°C
Ageing from one to three months
Circa 1.6 kg weight