Produced with female buffalo milk pasteurized at 72°C, selected enzymes are then added, along with Penicillium and calf rennet.
The cheese is first dried in refrigerating rooms at constant temperatures, and then placed in airtight crates with red tea dust.
Temperature and humidity cycles are then carried out up to eight times a day, to ensure the seasoning slows down and the cheese keeps its softness even for a few months, yet acquiring the scent and the fragrance of a typical long-term seasoning cheese.

Organoleptic characteristics

The cheese presents an ivory colour with a good veining of irregularly grown mould, which spreads an elegant, persistent, aromatic with a spicy pinch taste to the palate.