certain technical parameters relating to collection, storage and taking delivery of the milk, renneting (within no more than 24 hours from the first milking, at a temperature of between 30 °C and 35 °C), addition of starter cultures, coagulation, shaping (in perforated moulds measuring 14 cm in diameter and 6 to 8 cm in height), pressing, salting, prematuring after removal from the mould (for a minimum of four days), washing and maturing (at between 12 °C and 14 °C) are added,
dodajo se nekateri tehnični parametri glede zbiranja, skladiščenja in sprejemanja mleka, sirišča (v največ 24 urah po prvi molži, pri temperaturi med 30 °C in 35 °C), dodatek starter kulture, usirjanje, oblikovanje (v perforiranih kalupih s premerom 14 cm, visokih do 6 cm) stiskanje, soljenje, po odstranitvi iz kalupa predhodno zorenje (najmanj 4 dneve), umivanje in zorenje (pri med 12 °C in 14 °C),