The rounds have a medium-small size, irregular shape, a white-yellowish color, a slightly salty taste, and an intense fragrance.
After the milking, milk is put into a copper pot, heated at a temperature of 30-35°C, and curdled. The curd is then broken with a wooden stick and heated again at a temperature of 30-35°C, separated from the whey, and fit into wooden tiles; afterwards, the cheese is put on wooden boards to drip and dry, and then it gets salted and periodically turned over. It is produced all year round.
