Division 4.5 Method of production

The milk must be produced, and the cheese must be manufactured and matured, within the geographical area.

Cheese made exclusively from renneted cow’s milk; the curd is separated and not washed; it is left to drain naturally; the cheese is dry salted; maturing is variable depending on the size, at least five weeks for the standard size, during which the rind is washed several times in salt water without using fungicides.