The coagulation usually takes about 45 minutes, after which the curd is cut into small grains to facilitate the drainage of the whey.

The smoking is carried out using local materials such as almond shells, dried cactus or canarian pine.

Following the smoking the cheeses are left to mature in local caves or air-conditioned rooms standing on plastic mesh which imparts a pattern on the rind.

On mature cheese it is of medium thickness and the whole of the flat faces are usually marked with a grid of small squares.

The colour can vary from a pale beige-cream to light or medium brown, depending on the maturity and smoking method.