It is a cylindrical cheese weighing 6-7 kg, hard, cooked, made with raw and whole milk. The rind is striped and of a straw yellow color. The dough is compact, with small and not very widespread holes. and tends to crumble with the passing of months of maturation (minimum 8 months). The scent is fresh and initially reminds of fresh butter, that is cooked, proceeding with the seasoning. The flavor is full, intense and rarely salty