Characteristic stringy cheese, produced in the Apennine ridge that goes from Abruzzo to Calabria, touching Campania, Puglia and Basilicata. For production using only the milk of cows of Podolica bred free pasture. These cows give very little milk, but of great value, thanks to the aromatic richness of the mountain pastures in the South.
It shows traditional "pear" form and smooth and thin crust. The dough should be soft and elastic inside (if young) until almost crisp (if aged) and has a color that fades even in bright yellow with the progress of aging.
Aroma and flavor are decided and complex, with notes of feelings ranging from butter to those animals, ending with hints of dried fruit.