Milk from the evening milking is placed in low, wide tanks so that the fat surfaces. Partially skimmed,the next day it is mixed with whole milk from the morning milking and placed in truncated copper cauldrons. Added wheygraft at 33-34°C coagulates with natural rennet in 10-12 minutes. It is then broken into lentil-sized granules. After cooking at 55°C, the mass is extracted and divided into two parts, each of which is placed in a mold and wrapped in the branding band that imprints on the heel the inscription with the dairy's serial number, the year and month of production; a casein plate also bears a code that uniquely identifies the mold. After salting in saturated brine for 24 days at 16-18°C, aging begins: at 12 months, an examination decides which wheels are suitable for long aging (up to 24 months and beyond) and which are ready for consumption. Translated with www.DeepL.com/Translator (free version)