Matured cheese, from semi-cured to cured and made from 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. It has fine and smooth skin, a color between yellow and brown. The interior is yellow. The dough is compact, consistent and without holes. It is eaten semi-dry and dry. We recommend keeping it in a cool, dry place.