It is made in a traditional way with raw milk from sheep of its own flock, with enzymatic coagulation, using wild thistle Cynara cardunculus flower pistils, typical of the area, and traditionally used in the region.
No lactic ferments are used, so the fermentation is completely natural. For salting, common salt is rubbed in by hand. They are cured for a minimum of 60 days in their cellars with moulds such as Penicilium Candidum and Penicilium Roqueforti.
Every day they are turned by hand and their sides are rubbed to spread the moulds on the surface.
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