Many sheepfolds in Romania  continue to produce cheese in a traditional manner.

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.