|This article does not cite any references or sources. (July 2010)|
The cheese is produced between April and July. Raw milk is heated to 37-38 degrees before the (sheep or goat) rennet is added. The cheese sets in 20 – 30 minutes.
When the curds break, the cheese is transferred to a wicker container and worked with the fingers. It is then pressed, using the flat of the hand, to end up with a spherical shape. Finally the cheese is wrapped in fern leaves.
This is a fresh cheese with no added salt: it needs no ripening time.
In the past the cheese was used by shepherds to repay such services as the writing of a letter and in other exchanges of goods and / or services.
During Ascension Day young priests would call on farmers to ask for milk in order to prepare the local dish laganeddre and on those days farmers, in order to have the milk available to give, avoided making their own cheese.