It is a cheese with a soft and raw paste, with a washed rind that reminds the typical “Stracchini” of Lombardy. It's made only with pasteurized buffalo milk. It has a ripening period of at least 30 days. The rind, that can be slightly moist, is orange, sometimes with grey stripes. The central part of the paste is fat and compact, it smells of cooked milk and herbs, while under the rind is softer and it smells of underbrush. In the mouth the taste is full for the fatness of the paste, but the aromatic freshness encourages the consumption.