A moderate wood fire in a stove, adapted for the purpose and placed two feet below the surface of the ground, is made at ten o'clock in the morning, when sixty-six gallons of milk are poured into a large copper kettle suspended from a crane and placed over the fire. The contents must be stirred frequently. An hour afterwards, the milk being under blood-heat, must be still stirred and have some rennet squeezed into it through a cloth. The copper must then be turned from over the fire, and remain so till past twelve o'clock, by which time the rennet will have operated sufficiently. After being stirred up and allowed to stand for a short time, some of the whey should be taken out and the copper put over the fire again, which must be made up sufficiently to raise the materials to nearly boiling point. Colouring should be then added, viz., a quarter of an ounce of saffron. It must still be occasionally stirred and the curd frequently examined. In about an hour and half the small pieces of curd will be getting firm. When this is the case, the copper must be taken off and remain so till the curd has subsided. Part of the whey being removed, the curd, which will have become tough and adhesive, is taken up in a coarse cloth and put into a hoop and pressed for half an hour by a 56 lbs. weight.

The cloth is then taken away and the cheese, left in the hoop, is then placed on a shelf. On the third day, it is sprinkled with salt, and this is repeated every second day for about six weeks. In order to facilitate the salting, two cheeses are usually placed one upon the other.