A semi-cooked cheese with an intense aroma, flavoursome and a typical product of the Sardinian cheese-making tradition. It is a semi-cooked cheese that matures at least 4 months, typical of the Sardinian dairy tradition. The rind is smooth, deep yellow in colour, surface treated with olive oil; the paste is compact, more or less hard depending on the maturation and straw yellow in colour. The flavour is intense, rich and complex, accentuated by aging. It is a savoury cheese, with a marked taste, which perfectly accompanies a red wine of character, cured meats, homemade bread. Grated, it gives an unmistakable flavour to pasta and soups. It is delicious in typical Sardinian dishes such as Pane Frattau, or in all recipes where a gratinated cheese with an intense flavour is needed.