The milk from the evening milking is placed in low and wide tanks so that the fat emerges on the surface. Partially skimmed, the next day it is mixed with the whole milk from the morning milking and placed in copper boilers with a truncated cone shape. When the whey is added, it is heated to 33-34°C and coagulated with natural rennet in 10-12 minutes. It is then broken into granules as large as lentils. After cooking at 55 ° C, the mass is extracted and divided into two parts, each of which is inserted into a mold and wrapped in the band that imprints on the heel the writing with the serial number of the dairy, the year and month of production; a plate of casein, also carries a code that uniquely identifies the form. After being salted in saturated brine for 24 days at 16-18°C, aging begins: at the twelfth month, an examination decides which cheeses are suitable for long aging (up to 24 months and beyond) and which are ready for consumption.