[1] Production is centered in the municipalities of Grau, Les Regueres, Morcín, Pravia, Riosa, Salas, and Yernes y Tameza, the first having the largest production and being the headquarters of the council of Denomination of Origin.

The cheese is produced all year long although principally in spring and winter due to the elevated fat content in milk in the spring and winter months.

Since 2008 it has enjoyed the recognition of the European Union as a Protected Designation of Origin (PDO).

After midday the following day, the curds are cut and deposited in a mold to drain.

The resulting cheese is normally white (blanco), with a red (rojo) variety is also made where Spanish smoked paprika (pimentón) in its "sweet" and/or "spicy" ("picante") varieties are added to the cheese before moulding to shape using the cone-shaped form ("Troncado"-Trunk) or cloth bag ("Trapo" or "Trapu").