Conaprole Reggianito is a hard grating cheese, ripened for at least 6 months. Starter lactic acid bacteria are added to milk which is previously standardised, bactofugated and pasteurised. Then, calcium chloride and chymosin are added for milk to coagulate. Once the coagulum is formed, it undergoes cutting, stirring, heating, and whey draining. After molding and pressing, cheese blocks are salted and ripened. Finally, the blocks are vacuum packaged and stored for ripening.