It is a salty, semi-hard to hard cheese which matures and is preserved in brine. It has a pleasant, acescent and slightly peppery and very salty taste. It has no external rind and is covered by small irregular holes. It is white or off-white in colour. It has a 45% maximum humidity and 25% minimum dry fat content. Milk used for its production comes exclusively from herds of sheep and goats traditionally raised and adapted to the particular region, whose diet is based on locally found plants.
For its production, milk is partly skimmed and warmed to 28-32 C; rennet is then added so as to coagulate the milk in 50 minutes. The curd is divided into small pieces and let to rest. It is then stirred, warmed up to 45 C, removed and drained in cloth. The next day, the curd is cut in slices and salted. After some 5 days, it is placed in metal containers and covered with brine with a salt content of 10-12% of its weight, where it remains for maturation for at least 3 months.