Soft paste cheese with a round shape, made from unpasteurized sheep’s milk, thistle, and salt. It has a fine rind that is firm yet flexible, with a creamy, soft paste. It has an ivory color and an intense, soft, and penetrating flavor without excessive bitterness. The flavor is characterized by a mild saltiness, with no pronounced acidity and subtle notes of partially fermented milk. Its aroma is strong but pleasant, with vegetable and floral nuances that vary according to the time of year and the sheep’s diet.