The cheese is made exclusively using goat's milk of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone.
The moulds have an interior pattern of rushes (Sp: plieta) which transfers to the exterior of the fresh cheeses.
The cheese is pressed lightly and for short duration and then salted by immersion in brine for 10 hours, drained and kept at a maximum temperature of 4 °C (39 °F) until sold.
[1][2] The cured cheese is firm to the cut, has a white to light cream colour and may have very few, small cavities.
The cured cheese is eaten sliced as a snack with beer or wine, or may be part of a meal.