Raw whole cow's milk is combined with chopped wild Nepetella and then it is subjected to a vegetable rennet curd. Nepetella is a wild aromatic herb that can be found in various areas of Italy. In this case, it comes from Sicily and, due to its aromaticity, it distinctly differs from others, especially from those found in the north. Its characteristic is having a balsamic aroma of delicate and pleasant mentha. The cheese is then aged for at least 20 - 30 days. Its characteristic is having a slightly bloomed rind but a decidedly compact and creamy texture on the palate.