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Half-fat cheese made from cow’s and/or sheep's and goats' milk added in small quantities, pressed and semi-hard, containing herbs, ripened, cylindrical in shape with straight sides.

Geographical area: Communes of the province of Cuneo which form a continuous area.

Historically the cheese was always made within the confined mountainous area, defined by the

production regulations, retaining unchanged its original characteristics due to the particularly restricted area.

The curds, obtained from semiskimmed milk with rennet added at a temperature of between

35 and 38°C, are pressed in suitable moulds. The product is dry salted and sent to mature for a few months in cool and humid natural caves.

As for natural factors, the climatic conditions in the mountainous area in question which affect the quality of the fodder, characterized by alpine essences, as well as the natural ripening of the product should be borne in mind. As for the human factors, the continuity of the ageold tradition is pointed out, not least for the technical aspects of the processing method which was maintained in accordance with established practices.

The product is marketed with a special label giving the name of origin.