The milk put in manufacturing arises from the milking of the previous evening as well as that of the same morning. It is warmed then slowly to allow cheeses to express all the flavor of the sheep’s milk. Molding with a ladle. salting in the dry salt.
The refining is made in air-conditioned « hâloirs » where we skilfully make penetrate into the pure air of the Grands Causses Plateaus because the dairy is situated in the countryside at more than 850 meters in height. The refining consists essentially in turning cheeses several times a day and in making them pass in hâloirs in the temperatures and the different hygrometry.
It can be eaten both fresh or slightly refined