The cheese is produced with fresh milk, recently taken from the Friesian, Mahonan or brown-alpine cow, though it can also include up to 5% of Menorquian sheep’s milk. The milk is curdled with wild thistle pistils (Cynara cardunculos). The pieces cut out from the paste are molded placing the mixture in cotton cheesecloth called a “fogasser” which is hung from its four corners. It is places on a table and the whey is removed manually pressing the mixture and tying it up with a string called a “lligam”. Afterward, the piece is placed in a press, where a relief drawing, called “mamella”, is produced by the cloth and string. It is salted, aired and left to cure, turning it over and rubbing the rind with oil and/or paprika.