Whole semi-cooked sheep's milk cheese, divided into two types: "mild", which has only matured for a short time, and "mature", which has been allowed to mature for not less than two months, cylindrical in shape with straight sides and with a straight or almost straight base; the curds are soft and elastic.

Geographical area: the entire territory of the autonomous region of Sardinia.

Since the beginning of the century, the cheese has historically been regarded as an alternative to Pecorino Romano. Originally this cheese was referred to by invented names or names which referred to the particular geographical area from which it came. In time, the names, connected with the established traditions which already characterized a clear standard product, came

together in the geographical name of the entire region, as the collective embodiment of Sardinian sheep-rearing.

The curd, obtained from whole sheep's milk with added calf rennet, is cut up into pieces the size of hazel nuts, for the "mild" type, and granules the size of grains of rice for the "mature" type and then it is semi-cooked, pressed, salted and ripened, the latter for

the "mature" type can also include smoking by natural means.

As for natural factors, the particular  characteristics of the areas used for sheep-rearing in Sardinia should be borne in mind; they are mainly natural pastureland, rich in natural essences imparting particular qualities to the milk to be turned into cheese.