Cow's milk cheese, hard but softer than the so-called "Latteria"
with holes of varying dimensions, from white to light yellow without cracking. The procedure is in part similar to that of the classic Asìno cheese: milk coagulation, breaking and cooking of curd, wrapping of the cheese mass that is not pressed but immersed for about forty days in larch tubs containing brine, called "salina" and derived from a compound called "mother".
