Cow’s milk, produced with strict quality controls, is heated to 31ºC (87.8ºF). Rennet and ferments are added and once curdled, it is cut into small, rice-sized pieces. The temperature is then raised to 45ºC (113ºF) and the resulting paste is poured into molds to be pressed afterward. Salting is done by rubbing after 24 hours. The cheese is cured during at least 60 days.