It is produced from the naturally flavored milk of animals that make up the vegetation on the skirts of the Istranca Mountains, fed with Split, Tirfil, Sheep\'s Ball, Foxtail and thyme plants, and from yeast.
It is produced by using Pasteurized Cow Sheep Goat Milk, Salt and Beef Sirden Yeast according to the season.
In the cheddar cheese produced with traditional methods, the juicy boiling technique is used.
