- A hard ewes’ milk cheese from Sardinia made in the shape of two cones joined at their bases. It is salted in brine, dry-salted and may be ripened for 3 to 4 months. It has a sharp tasting paste with a dry brown rind. Eaten when young as a dessert cheese, when mature after 6 months, it is used for grating and cooking. Contains 26 per cent water, 35 per cent fat and 30 per cent protein.