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Medium mature and mature cows5 milk cheese, cylindrical in shape' with straight or almost straight base with straight or slightly convex sides.

Geographical area: the entire territory of the autonomous region of Friuli Venezia Giulia and of the provinces of Belluno and Treviso as well as neighbouring communes of the provinces of Padua and Venice, forming a continuous area.

Etymologically, the name of the cheese refers to the group of mountains known as the Giulian Alps, from which there is a vast high plateau historically renowned for summer mountain grazing. The cheese is made by traditional techniques which have become established over time, following the evolution of the sector.

After the milk has been coagulated with calf's rennet, the curds are broken up until a texture like grains of rice is achieved, then it is cooked and salted and sent to ripen for a medium to long length of time.

The natural factors are connected with the climatic conditions of the area of production, which, to a large extent, consists of mountains and foothills where summer mountain and pasture grazing still takes place; these conditions affect the quality of the fodder used to feed the dairy cows. As for the human factors, the cheese has retained its intrinsic characteristics over time, connected with the use of established techniques, which have resulted in its being distributed in the consumer markets.