This half-cooked cheese, of intense aroma and flavorsome taste, is another typical product of the Sardinian cheese-making tradition.

The unique characteristics of this cheese were officially recognised in 1996, by the award of the "Protected Designation of Origin" label. It is a compact, solid, straw-colored cheese, characterized by an incredibly rich texture; its intense, unmistakable fragrance coats your tongue, leaving a subtle bite in the back of the palate, just a slight sharpness. Aged for at least 120 days, this sheep cheese comes in a yellow rind, treated with olive oil.