A round of hard cheese made with sheep's milk, good for grating. It has a dense, smooth, even paste and a dry, dark brown rind. This cheese contains 50% fat (total), 37% fat (dry). The curds are uncooked and it weighs 200-300 g (7-10 oz).
The most comprehensive food words site or culinary glossary site
Brought to you by the SoFAB Institute.