It is made from raw cow's milk obtained from two successive milking and left to stand for 12 hours. The inside of the cheese is light yellow, it has a pleasant, sweet, delicate aroma. It is matured in caves with a humidity of 85%, at a temperature between 6°C and 10°C. During this time, the cheeses are turned over and washed with salt water. The preparation process with raw milk does not break down the proteins and vitamins, but ensures better digestibility of the product.
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