Made of sheep’s milk, curd and salt. After about three weeks, when it starts to ripen, it is spiced by coating it with a paste made of hot peppers, oregano, thyme and other aromatic herbs that grow in the area, and is left to dry. The cheese is aged for a couple of months.

Production: about 1.200 cheeses per year.

Packing: the cheeses are labeled, wrapped in paper and tied.