It is a medium-hard cheese made from seasonal sheep milk. After being pasteurized, milk ferments and rennet are added: the curd is broken to the size of a walnut. Continuing with the process, the serum is separated and is given the form to cheese, then the form is shaped with a slight stewing until pH 5.2 is reached.
It is cured for 15 days in the appropriate cells until the skin appears: after that, the cheese is soaked in the wine Sangiovese for about 7 days. This process gives the cheese its characteristic color and an exclusive taste. It is aged in a suitable place at a constant temperature.