Produced with buffalo milk pasteurized at 72°C, selected cheese cultures and veal rennet are added. Curd processed at low temperature.
The cheese is first dried in cells at constant temperatures and placed in beech wood cases with dried and powdered peony flowers.
Then, cycles of temperature and humidity varying up to eight times a day are carried out, so that the aging process slows down and
the cheese remains soft even for some months, but acquires the aromas and fragrances of a long-aged cheese.

The paste is of a pale straw yellow colour and may have small irregular holes. Soft, enfolding and persistent in the mouth, with a marked flavor of toasted dried fruit.