This cheese was named by Joseph Guidicelli, a famous French cheesemaker. His cheeses are usually known under two names: U Rustinu, which is a geographical name, and U Muntanacciu, which is a name for the mountain. The best period of production of this cheese is from December to late June. The period of ripening takes three months and during this time the cheeses are regularly turned and brushed. The cheese has a fat content of 45 per cent.