Etorki is aged from three to six months from fine, cut curd pressed in plastic molds, vertically stacked to press curd and expel whey. After a two-hour brine bath, it is rubbed with salt and later in brine soaked cloths. Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness and a creamy texture. This is a lovely cheese in the summer for a buffet or picnic with apples and pears, in salads, or with raw veggies and olives.
The milk comes from small flocks of black or red-faced Manech sheep and is only made from late December to mid July.