As part of its natural approach, Ermitage favours only the four ingredients necessary to produce its cheeses: milk, salt, ferments, and coagulating enzymes.
The ferments add acidity to the milk and help give it its taste and texture.
The salt helps in the draining stages and participates in the formation of the cheese rind.
The coagulating enzymes, on the other hand, will allow the formation of the curd.