Made with sheep's milk in the regions of Lazio and Sardinia and in the povince of Grosseto, in Toscana. Maturing is 5 months, 8 for grating cheese, and can take place in controlled temperature and humidity cells or in caves. The rind is very thin or non-existent, unctuous and ivory or pale straw-colored, to take on the black color is treated on the surface with dyes and preservatives. The pasta is hard, compact and white or ivory. it can have a very fine, dense and regularly distributed hole.
