Cheese produced in two region, Friuli Venezia Giulia and Veneto with cow's milk. Distinguished as "mountain product", it has medium to high aromatic intensities depending on the seasoning period; fresh, minimum 60 days, semi-seasoned, minimum 4 months, seasoned, minimum 10 months and aged, minimum 18 months. The rind is thin, smooth and pale straw-colored, which tends to become harder and browner as the maturing period increases. The dough is compact, elastic, semi-hard and of ivory-white color which tends more and more to straw-yellow with aging. The holes are of medium-fine size, regularly distributed if fresh, while in the seasoned one there less present and smaller.
