Melichloro is made from goat’s and sheep’s milk. The main stage of its production is its drainage, which takes place in shady and well-ventilated areas and in periods when the humidity is relatively low, i.e. after the end of spring. In the first phase, the cheese acquires a texture between soft and dry (hence its name which means exactly that), while when dehydration proceeds, the cheese becomes hard. It is ideal for rubbing, for frying or as a table cheese.