It is distinguished by the saffron colour of the crust[1] that, in the final aging process, is covered with a light white down.

The mixture is then left for 20 minutes to drain, then placed in moulds with small drainage holes and pressed by machine to remove any remaining liquids for about 4 hours.

The cheeses are removed from the presses and put onto pallets which are then immersed in a bath of salty water for 2 or 3 hours, according to the size.

The cheeses are then ready to be matured in the cellar where they will lose some weight in accordance with the age-old tradition of the "Angels' share".

To maintain the crust and encourage the development of the mould on the surface, the cheeses are again bathed in brine and then rubbed and returned to the shelves to mature.