It 'a block of cheese from the cylindrical shape and a weight ranging from 10 to 18 pounds. And 'one of the largest sheep of Italy, seems to date back to the seventeenth century, both for the structure and the quality is remarkable and also its ability to prolonged curing. Is produced from February to the second week of June, in small amounts, working raw milk of sheep, with an addition of about 30% of goat milk, adding rennet goat or lamb. The technical realization of very complex and the long curing make the production costs high compared to the market. The (Majorcan) Style, then, is in danger of disappearing.

Curiosity: Even today, on Tuesday in Carnival, in Novara di Sicilia in some municipalities that produce it, is made with the traditional forms seasoned "tumbles": the shepherds compete by rolling down the slope of the main street.