Made using sheep's milk produced by mich sheep grazing in the National park of Cilento and the Valley of Diano. The use of calf rennet and a semi-maturing process of two or three months guarantees its sweetness and complex aroma. The dark yellow rind depends on the period in which is matured. The cheese is compact, elastic and is white verging on a pale yellow colour, from wich in gets its name. It also has sight markings.

keep 4°C 10°C serve 15°C 18°C