The Maiorchino is produced from February to middle June in small amounts, working raw milk of sheep with rennet in paste of goatling or lamb.
After baking the "curd" in small amounts and the baking in the "quarara", a large tinned-copper pot,they arrange the paste in "fascere", and pierce the cheese in ordere to favour the spillage of the serum.
After the perforation, the Maiorchino is covered with salt for about 20-30 days and finally they let it age for 24 months.
The Maiorchino has got a cylindrical shape with flat faces, yellow crust and a white dense paste. It is tall 12 cm and 35 cm of diameter, while its weight varies from 10 to 18 kg.