Caprino d'Aspromonte is obtained by processing milk heated to 36-37 degrees, kid rennet is added, and once it has coagulated, the curd is broken with the 'ruotolo' until it is the size of a grain of rice. After it has collected at the bottom, the curd is extracted and transferred to reed baskets, where it is pressed by hand. After a few hours, the cheese is salted (dry); for the maturing process, the moulds are placed on a cane 'cannizzo' or wooden shelf in a cool place. On the compact rind, white in the fresh cheese, yellow-brown in the ripened one, the marks of the "fiscella" are evident. The paste is raw, ivory white and soft, but tends to become hard and dark as ripening progresses. The faces are flat, with a diameter of 18-20 cm, a thickness of 6-7 cm and the weight varies from 1 to 2 kg. The flavour is sweet tending to acid and also releases a hint of wildness. Caprino d'Aspromonte is marketed fresh in the Aspromonte area in the province of Reggio Calabria as a table cheese or aged for grating.