Still made using traditional techniques in the cities of Araxá, Altos, Conquista, Ibiá, Pratinha, Pedrinópolis, Perdizes, Sacramento, Santa Juliana and Tapira – area classified as “micro appellation for the production of artisanal Minas cheese” by the Agricultural Institute of Minas Gerais (IMA). The preparation follows the steps of other cheeses produced in the state: raw milk mixed with “pingo” (natural lactic yeast) and rennet before being pressed, shaped and salted. After aging for about 20 days, it is ready for consumption. It has a yellow rind and the interior is slightly softer than the cheese from Serra da Canastra.