Matured cheese, from semi-cured to cured, made with sheep’s milk, enzymatic coagulation and uncooked or semi-cooked pressed pasta. It is fat, odorous, with intense flavor, slightly spicy when it reaches a certain degree of maturation. With the skin covered with herbs of Provence, it is eaten semi-dry and dry. The interior is yellow. The dough is compact, consistent and without holes. We recommend keeping it in a cool, dry place.