Soft whole or semi-skimmed cows' milk table cheese, ripened for a short time, parallelepiped in shape with straight sides and with a straight base.

Geographical area: the entire territory of the provinces of: Brescia, Bergamo, Como, Cremona, Milan, Pavia and Varese, forming a continuous area.

The etymology of the name reflects the traditional use of a particular type of seasonal fodder (autumnal) found in the flat areas of the region of Lombardy. Although dairy farming has evolved over the years, the techniques used to process the milk have

remained the same, according to established local practices.

The curd, obtained from whole or semiskimmed cows' milk undergoes two cuttings and is transferred to special moulds where it is drained and salted and then it is ripened in a place with the correct temperature and humidity levels.