But according to Desseno, do not try their provoleta at home; he cautions, "It's not easy to replicate our recipe." It begins with Uruguayan queso parrillero (grill cheese) from Granja Narbona, a dairy farm in the countryside. Next, the cheese is sliced into discs and kept uncovered in the refrigerator for seven to ten days, or until it dries out. Then, it is placed inside a specially cured pan and cooked next to embers that reach 900-1150°F. The provoleta goes in the clay oven for 30 seconds, and it is taken out, flipped over, and placed back inside. The process repeats itself various times until the crust forms and turns golden brown. Finally, a chimichurri-like sauce (drizzled olive oil, oregano, and red pepper flakes) gets smothered on top of the provoleta dome.