Use raw cow’s milk
Partially skim the milk by letting the cream rise and removing some of it
Warm the milk in a large copper vat
Add natural whey starter from a previous batch
Add calf rennet to coagulate the milk
Let the curd form
Break the curd into very small granules
Heat the curds gently while stirring
Let the curds settle at the bottom
Lift the curds out with cloth
Place the curds into molds
Press the cheese to form a wheel
Immerse the wheel in brine
Salt the cheese for several weeks
Age the cheese on wooden shelves
Turn and clean the wheels regularly
Age for at least 12 months
Continue aging for 24 months or longer for stronger flavor