Finishing with charcoal is an ancient finishing technique. The cheese has the typical pasture basket shape on the outside, into which the curd is filled. As it matures, the rind becomes harder and drier. The closed ivory-coloured paste has a crumbly texture with a round, balanced taste, the aroma is reminiscent of musk, towards the rind of undergrowth.The name Otello is a reference to the "Moor of Venice" from the work of W. Shakespeare.