Cheese made of spun paste, made from hand-crafted that takes place from the collection of appropriately analyzed, pasteurized milk, then coagulated and mature, up to the spinning and mozzatura hand which gets its typical shape. In the processing phase, the curd, together with the whey, is heated to obtain the “baked dough”; a term linked to casara tradition, which in ancient gestures well describes a crucial stage of the preparation. For cured products, usually more large pieces, the maturation can reach 12 or more months thanks to chill rooms with controlled, supplies oltresì of special UV lamps temperature and humidity votes to ensure the sterility of the environment and of the products to their internal.