First of all, raw buffalo milk stored in big steel containers is given thermic treatment and then it is poured into a cream separator where curdling is done by induction of natural whey. The curd is stored in tubs to reduce acidification processes till it reaches a pH value of nearly 4.95. Then, hot water is poured on it in order to soften it after which shaping is done with special shapers. These are then immersed in cold water and then in pickling tubs containing original whey. At last, packaging is done in special films.