For the production of the most widespread cheese in the Park, pure sheep milk is used: immediately after the milking or after heating the milk up to 38°C, lamb or kid rennet is added to it. Afterwards, it is left curdling for less than one hour. Then the curd is coarsely broken, pressed with the hands, and fit into special baskets, the so-called fiscelle. Afterwards, it is scalded in boiling whey, dried, salted, and moved into the maturing premises. If the maturing process lasts over one month, the rounds are periodically greased with olive oil.