It is made from full-fat, unpasteurized cows' milk from specific breeds, namely Asturian Mountain (Asturiana de la Montaña, a.k.a.

Casina), Asturian Valley (Asturiana de la Valles), Friesian and any crosses between these breeds.

[1] Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Natural Park (Parque Natural de Redes) and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña.

Next the broken curd is put into sacking bags or plastic containers with fine holes to allow the whey to drain.

It is then stored in ventilated rooms for a period of between 5 days to 2 weeks, each piece being turned over daily.

Finally the cheeses are given another pressing to give them an aesthetic appearance and the decoration and the mark of the manufacturer is added on the rind.

On the surface will be decorations in the form of flowers, plants or geometric figures and the symbol or name of the manufacturer.