Made from pasteurized whole milk, this soft and pliable cheese has a full, earthy flavor. It takes more than 33 hours to hand make before it ever enters the aging room. Made in 10-pound blocks, it goes from the vat to a mold to a "purgatory" room (where it rests) to a brine room before being rolled into an aging cellar. There, it is hand-turned twice a week and washed with a ripening shmear. At 90 days old it is ready to be eaten.