cow’s milk, salt and rennet can be used following a codified procedure. Skim milk that was gathered the evening before is used. It is obtained by letting the fat content naturally emerge, which will later be used to produce butter. This is then added to the whole milk gathered in the morning. The milk mixture is poured into the traditional upturned bell-shaped copper vats. To this, veal rennet and a whey starter (natural milk cultures obtained from the spontaneous acidification of the residual whey from the previous day) are added. After the coagulation starts, the curd is broken down into small granules by the cheesemaker. Then, there is a slow cooking process to reach 55°C. The granules sink to the bottom of the vat, forming a compact mass. The mixture is extracted and divided in half, wrapped in linen cloths and placed into a mould which will give it its typical shape. After a few days, its baptism will occur which makes each wheel unique. It will be marked with a branding iron with an identification number. The wheels are then submerged into a brine to be salted via os59
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