• A ewes’ milk cheese from central and southern Italy and Sardinia made in 2 versions. The soft version is made by a lactic coagulation and may be eaten fresh or salted and ripened for 2 to 3 months for use as a dessert or grating cheese. The hard version is coagulated with rennet or fig juice and the curd is moulded, salted and ripened for 3 to 4 months.