Sardinian cheese made from raw cow's milk of extraordinary qualities, it is used in particular on the island of the 4 Mori to cook an excellent variant of "raclette".
It is produced in two versions: the summer version, also known as cooked cheese, based on cow's milk or pecorino, with a compact whitish paste, with a slightly salty taste; the autumn version called "Fresa de atunza", the most appreciated.
