The rennet is a natural curdling agent derived from calves' stomachs; it allows the milk to coagulate.

The temperature of the milk must be between 32 and 33°C, preferably obtained without reheating the milk. As it has not been heated, the cheese is truly made with unpasteurised cow's milk and keeps its entire flora.

The temperature in the workshop is between 17 and 23°C.

Depending on the quantity of milk.15 to 25 minutes are necessary to form the curd.