It is a typical Sicilian cheese, produced exclusively in the south-eastern part of Sicily. This is also a stretched curd product; the latter, immediately after the spinning process, is modeled by hand and placed in wooden equipment called “mastredde”, which give the product its characteristic parallelepiped shape. After production, the product is prepared for the next phase, the seasoning. The aging, also for this cheese, takes place in cool and ventilated environments. With a maturing period of ten days a fresh cheese will be obtained; semi-matured if the cheese will be subjected to maturation between 2 or 6 months; and finally seasoned, if the seasoning period goes from 12 to 36 months.