“Kappa”, ie. what comes to the surface when “mes” is being boiled, is skimmed off and collected in stomachs. They do not use rennet to curdle their cheese but use the dried stomachs of pike, char or grayling instead. They put these in advance in a small cask and add some milk to it. Whenever some is taken out, they add the same amount of milk so that they do not run short of it.