• A hard cooked-curd cheese cast and pressed in cylinders weighing 15 to 25 kg. After moulding, the cheese is repeatedly dry-salted and then ripened and dried for 2 to 6 months for the table version and 2 to 3 years for the grating version. The paste of the young cheese has a buttery texture with a few holes and a delicate taste. It becomes denser and more crumbly with age. Used especially in polenta, polenta taragna and sciatti.