Produced with female buffalo milk pasteurized at 72°C, selected enzymes and moulds are then added.
The cheese is first dried in refrigerating rooms at constant temperatures, and then placed in airtight crates with sunflower blossoms 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 scent and the fragrance of a typical long-term seasoning cheese.

Organoleptic characteristics

The cheese presents a white/ivory colour, with the typical blue striping given by the moulds, and dashes of walnut and butter are easily distinguishable. The cheese also presents a slightly spicy end-taste, offered by the marbling.