• A soft spun-curd cows’ milk cheese similar to but somewhat firmer than Mozzarella. A lactic starter is used followed by rennet and the curds are hot kneaded and shaped into teardrops (up to 250 g) which are tied with raffia at the top. They are then cooled, briefly brined and sold young. Contains 51 per cent water, 24 per cent fat and 23 per cent protein.