Nowadays, it is made all year around, it has been recognised by the European Economic Community and registered in the PDP list with ECC Reg.

The curd texture is cohesive, slightly gummy, possibly with few detachments, crumbly and it becomes more compact and soft as the ageing goes on.

The breaking of the curd is done at two separate times and controlled by the acid evolution of the whey.

The diary mass, mixed with whey, is put in moulds and then stewed at 26 °C (79 °F) - 28 °C (82 °F) for 4 to 24 hours.

Cheese ripening takes place in suitable cells, at a temperature of 2 °C (36 °F) - 8 °C (46 °F) and at a relative humidity of 85-90%; the ageing time last from 5 to 30 days for the kind with soft curd, later than 30 days the product is sold as aged "Quartirolo Lombardo".