Salted cheese is produced with cow’s milk. Its paste is hard but softer than the so-called “Latteria” cheese, has holes of varying sizes and it is white to light-yellow in colour and without cracks.
The rind is smooth or slightly wrinkled, elastic, darker in colour than the paste. The shapes are cylindrical, with weight varying between 5.5 and 6.5kg, a diameter between 35/50cm and a height between 8 and 12cm.
It has a characteristic and intense aroma; its taste, typical of the processing method used, is markedly “salty”.