The cheese produced in Filiano is made from the milk of sheep that are bred in pastures.
For producing this cheese, the shepherds from Filiano still use traditional techniques.
The milk that comes from two milkings, the morning one and the evening one, is heated in a big pot on a high flame, until it reaches 35-36 degrees, and then some natural cheese rennet is added.
When the mixture has curdled, it is broken in small pieces and left for a while.
The dough is then separated from the whey, put in shapes and hand-pressed to make it denser and to get rid of the remaining whey.
After a 3/4-day rest, the shapes are salted, using some brine, and are then left to mature for about a year in a cool and ventilated place, at constant temperature.
The product shows a cylindrical shape, with flat sides, hard and rough rind, white or yellowish dough, weighting from 2 to 8 kg.