During its treatment the growth of moulds is foastered so as to make the cheese absorb their sweet but spicy taste. The inception of this natural mould is produced through high quality milk mixed with calf rennet. It is then left to mature for a few weeks on the wooden planks made from fir trees in an ambient microclimate which is both cold and wet. After that, the rind is covered with aromatic plants such as majoram, mint, thyme and verbena, which all transfer that unique herbacious taste to the cheese.