A creamy or semi-creamy table cheese produced with cow's milk - of the Pezzata Rossa d'Oropa breed - whole or partially skimmed. In the past, during the mountain summer months, they would add small amounts of sheep's and goat's milk. It is cylindrical in shape (diametre-35 cm), has a concave outer edge (10 cm) and weighs 6-8 kg.Tthe cheese is straw yellow, semi-hard, not too elastic and with few holes. The crust is thin and elastic, and the taste is sweet and fragrant in the fresher cheese, which becomes aromatic, spicy in the ripened products. It is produced all year round.
The milk, drawn in the evening is partially skimmed, mixed with morning-drawn milk and heated to 38-40°C. The rennet is added and is left to rest for an hour. The curd is then cut into the size of rice or corn grains. Then the mixture can be again heated to a lower temperature (45°C) and after a pause of about 10 minutes the curd is extracted and placed in cheese cloths and manually pressed. The cheese is turned over a first time, the cloth is removed and the product is left in moulds. It is turned over a few times, the first after half an hour or an hour, the rest at 3-4 hour intervals. The next day, the cheese is extracted from the moulds and put to refine on wooden racks for a week. Salting is done with brine (an immersion of 36 hours). Drying then follows or stroking with a rag soaked in brine, once a day for at least 7-10 days (at this point the crust starts to take colour). A variable ripening period then follows.