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 alfalfa.
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 ivory colour with a venation of irregular molds which give an elegant and persistent flavour, without being too invasive.