A cone of semihard cheese traditionally made with goat and sheep's milk but now more likely to be made with a mixture of cow and goat's milk. It has a mild, springy, very pale paste with a few small holes and a glossy rind the colour of butter. This cheese contains 45% fat (dry). The curds are scalded and pressed. It is available made with vegetarian rennet in which form it is suitable for vegetarians. It may be found weighing 600 g - 1.5 kg (1.¼-3 lb). Affinage is usually 1 week. The cone has a deep indentation in the top. It is also a region in north east Spain.

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