The name of this cheese refers to the ageing stage when it is wrapped in chestnut leaves. The production method of this cheese is very similar to that of Caciotta romana. Raw ewe’s milk is coagulated at 39°C (102°F) with the addition of lamb or goat rennet. After 35 minutes, the curd is cut to hazelnut-sized grains pieces with the aid of a “spino” (wooden stick) or “spannarola” (wood or metallic ladle). The curd is then left to settle for a few minutes, placed in moulds and dry salted. After 1 month of drying on lurch tree boards, the cheese is wrapped in chestnut leaves and allowed to age for a further 3 months in wooden boxes.