The main characteristic of this cheese is that the milk used for its production can be from either cows (Brown Alpine, Tudanca or Friesian), sheep (Lacha or Pyrenean), Pico de Europa goats or a mixture of two or three of these milks.
The milk is curdled with animal rennet, at temperatures ranging from 28º to 32ºC (82.4º to 89.6ºF) during approximately 40-45 minutes. Once the curd is cut into pea-size pieces, the molds are filled and the paste is left for the whey to be removed. The following day, they are salted with rock salt, one day one side, the next day the other.
The pieces are cured in cellars or caves at a constant temperature for one or two months. There is a specific variety of “quesucos” which is smoked. This process is typical in the area of the Puerto de Áliva, Brez, Tanarrio and the Camaleño valley.