Heat fresh cow’s milk to about 32°C to 34°C
Add starter culture and let it ripen briefly
Add rennet and allow the milk to coagulate
Cut the curd into very small pieces
Stir the curds gently while slowly heating to about 55°C
Let the curds settle and separate from the whey
Drain the whey
Gather the curds into a mold
Press the curds to form a firm wheel
Remove the cheese from the mold and salt it in brine or by dry salting
Age the cheese in a cool, humid environment
Turn and brush the cheese regularly during aging
Age for at least 12 months
Continue aging for 18 to 36 months for stronger flavor