For the production of mixed cheese, the sheep and cow's milk is selected each day in the grazing farms of the Monte Poro area. The initial tests are carried out in our plant, cryoscopy and acidity, and if the results are favourable the milk undergoes a transformation process within twenty-four hours. It is first pasteurized at a temperature of 72° C, then rennet and milk enzymes are added and the curd is broken up into hazelnut-size grains. The shapes obtained in this way remain in the steaming room for three hours and then are transferred into the resting room for another 12 hours. Salting is done manually on each form before they are transferred to the drying room at a temperature of 11° C and 85% humidity. After a period of 25/30 days the product is ready for sale. The shapes are cylindrical, 600gr – 1300 gr.