 This cheese is a far cry from the mass-produced confections found in the grocery store.It is produced by a small collection of families, and made in the identical fashion for centuries.The cheese itself is produced from unpasteurized bovine whole milk principally from the Bruno-alpina or Cabannina cattle races, coagulated with veal rennet, either in paste or powder form, at about , mixing for 35 minutes, breaking apart large curds until the mixture is curdled to the size of rice.