Boccadoro is a semi-soft, aged cheese made from raw cow's milk and Erbaluce wine. The cheeses are aged in underground rooms, on spruce scalers, for a period that can vary from 30 to 60 days. The paste of Boccadoro is straw yellow in color, has a tender texture with regularly distributed fine eyes.

The flavor is aromatic, with a generous hint of wine whose acidity contrasts the fat of the cheese